Carrot and fennel vegetable soup

    1 hour 5 min

    Fennel seeds, carrots, sweet potato, pear, brown rice and curry spices are pureed into a thick, cosy soup. Perfect for when the weather begins to turn cold.


    1 person made this

    Ingredients
    Serves: 8 

    • 3 tablespoons olive oil
    • 1 1/2 tablespoons fennel seed
    • 675g carrots, peeled and diced
    • 1 pear (or apple) peeled, cored, and diced
    • 1 sweet potato, peeled and cubed
    • 1 small potato, peeled and cubed
    • 30g sliced fresh mushrooms
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon ground turmeric
    • 1.25L vegetable stock
    • 2 tablespoons uncooked brown rice
    • 1 tablespoon flaxseed
    • 3 bay leaves
    • 1 tablespoon dried parsley
    • 1 tablespoon lemon juice
    • 1/2 teaspoon ground white pepper

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the oil in a large pan over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, potatoes, mushrooms, curry powder and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable stock over the mixture. Stir the rice, flaxseed, bay leaves and parsley into the soup; bring the mixture to the boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
    2. Pour the soup into a blender, filling the jug no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
    3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.

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