We love all the different combinations of vegetables that the seasons throw at us… and adding various spices can change everything! This is a lovely silky variation of soup…
Fresh from the garden: carrot, fennel, onion, thyme, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle if using and set to boil.
- Peel and thinly slice the onions. Wash and pat dry the thyme sprig and strip off the leaves.
- Melt the butter in the stockpot, then add the onions, the cumin and thyme, and cook over a low heat until tender for about 10 minutes.
- Meanwhile, wash & peel the carrots, then grate them and reserve in a big bowl.
- Wash, then top and tail the fennel, discarding the discoloured outer layer if desired. Slice the fennel as thin as you can.
- After the 10 minutes, add the carrots & fennel to the onion and add a teaspoon of salt. Stir, then cook gently for 5 minutes with the lid on.
- Add the stock or bouillon and water, bring to the boil then lower the heat and simmer until the carrots & fennel are tender, about 20 minutes.
- Wash the coriander and spin dry. Pick the leaves from the stalks and very finely chop the stalks. Gently chop the leaves but leave them quite big.
- When done, blitz with the stick blender, season to taste and serve into your bowls. Garnish with the chopped coriander.
- Serve right away or chill overnight to serve cold the next day, perhaps with a little sour cream drizzled in…
Notes: What is bouillon? How do you make stock? Why do we leave the coriander leaves quite big?
The Bondi Cook 