With this soup, there’s no such thing as pot luck. The aniseed flavour of the fennel and the apple combine perfectly on cool nights to cosy up your insides.
Serves: 6
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 brown onion, peeled & diced
- 2 celery stalks, roughly chopped
- 3 garlic cloves, finely chopped
- 4 small fennel bulbs, with fronds
- 1 tsp Dijon mustard
- 1L good-quality chicken, vegetable or bone broth
- 4 Granny Smith or seasonal apples, peeled & chopped
- Juice 1 lemon
- Coconut yoghurt, to serve
Method
- Heat olive oil in large stockpot or saucepan over medium heat. Sauté onion, celery and garlic for 3–4 mins, or until softened.
- Meanwhile, remove fronds from fennel and reserve for garnishing.
- Dice fennel bulbs and set aside.
- Add mustard to pan, stirring well. Stir in stock, fennel and apple.
- Bring to boil, then reduce heat to simmer.
- Cover and cook for 30–35 mins, or until fennel is tender.
- Leave to cool slightly, then purée soup in food processor or with hand-held stick blender. Whisk in lemon juice, then season to taste with sea salt and freshly ground black pepper. Gently reheat soup, if needed.
- Ladle into bowls, add swirl of coconut yoghurt, garnish with reserved fennel fronds and serve.
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