Every kitchen needs a standard soup that can be served warm or cold (depending upon the weather), comes together without a lot of fuss and tastes great. This one is loaded with the cancer fighting cartenoids found in red vegetables. Flavorful fennel shares its own anticancer, anti-inflammatory favors. Each large bowl is perfect as an appetizer or light lunch.
Fennel and Carrot Soup
Servings: 8
Preparation Time: 15 minutes
Ingredients:
1 onion chopped
1 teaspoon organic butter
1 fennel bulb
2 carrots
1 sweet potato
1 red or orange pepper
1 L vegetable stock
1 tbsp honey
Instructions:
- Sweat onion in butter, stir in chopped fennel, chopped carrots, and peeled, chopped sweet potato.
- Add vegetable stock and honey. Simmer for 30 minutes until vegetables are soft.
- Use a puree wand to puree until smooth.
- Serve warm or chill as a cold soup.
- Salt and pepper to taste.
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