Fennel Recipes

Veg Soup

1tbsp sunflower oil

1 onion finely chopped

1 Leek finely chopped

1 carrot finely chopped

1 parsnip finely chopped

1 bulb fennel chopped

300g squash or you can use swede chopped

50g barley

1 litre veg stock

1 bouquet garni (I use bay leaf, sprig of thyme, parsley and rosemary from the garden tied with string)

Salt and ground pepper

Heat the oil in a fairly big saucepan, and cook onion till soft. Add all veg and the barley and cook slowly for 10 minutes. Stir occasionally the veg should sweat and start to soften.

Add the stock and bouquet garni and bring to the boil. Season and cover the pan simmer for 50 -60 minutes.

Remove bouquet garni and serve with chopped parsley sprinkled over.

I think it originally came from a vegetarian cookbook by Sarah Brown.

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