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BROCCOLI FENNEL & SEAWEED SOUP

February 20, 2019

This is one of my favourite winter warmers, so for those of you in the southern hemisphere mark this off for your colder months to come, and for those of you in the northern hemisphere, enjoy now! I am a happy owner of a thermomix (TM) so I cook this soup in my TM, but it is super easy to do on a stove top pot too, so long as you have a good food processor to puree it at the end.

 

 

Ingredients:

  • 5 shallots/spring onion (chopped)

  • 1 large red chilli (deseeded and chopped)

  • 1 large clove of garlic (chopped)

  • 1 large fennel bulb (core removed and stalks removed, chopped)

  • 1 large head of broccoli (chopped, including stem)

  • 1 small handful of arame sea weed (you can use other sea weeds but arame has a mild flavour and is a great one to start off with when learning to use sea weeds)

  • 1 tsp Turmeric

  • 1/4 tsp of black pepper

  • 1/4 tsp powdered dong quai root (optional)

  • 1/4 tsp cumin powder

  • 1/4 tsp coriander powder

  • 1/2 tsp parsley

  • Olive oil

  • Water (enough to almost cover the veggies)

 

Method:

Simply sauté the shallots/spring onion, chilli, garlic and fennel with the spices in olive oil for 5 minutes. Add the broccoli pieces and sea weed and briefly sauté again for 1 minute. Then top up with water to the level of the veggies. You can use less water for a thicker soup. Bring to the boil and boil and reduce to a simmer for 15 minutes. Then puree till smooth and creamy. I love to serve this up with seed crackers, slices of avocado and smoked salmon on the side. Variations to this are always welcome - it is important to adjust recipes so they suit what your needs are!

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