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.
2 people made this
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
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.
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.
Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.