Reduce heat and cover, simmering about 55 minutes until lentils and rice are … Carrots and fragrant fennel make the perfect combination — sweet, savoury and aromatic. This sensational soup is easily adaptable to serve as an appetizer or the main entrée. I have lightened it a little, added fennel, and given it a little kick with the addition of a pinch of crushed red pepper. But there was fennel. This soup is my variation on a recipe by Marjorie Druker from her powerhouse cookbook, "New England Soup Factory Cookbook". 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. Bring to boil. The Creamy Carrot Fennel Soup is, well, it’s awesome. Serves 4. Pour the vegetable stock over the mixture. Add white wine and cook over medium heat until mostly absorbed. Decision made. Add carrots and garlic and cook, stirring, 1 minute. Carrot, Fennel & Coconut Soup. Add the fennel slices and cook, stirring, until softened. The perfect addition to a fall lunch or holiday dinner. I went to the pantry to whip up some soup, only to find there was no ginger to be had. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Chop Carrots for Fennel Soup. Add tomato, kale, broth, lentils, rice and herbs. | SUNKISSEDKITCHEN.COM | #carrot #apple #fennel #soup #whole30 #paleo #vegan Or if you're simply looking for a healthy chicken … Part of the series: How to Make Fennel Soup. Garnish with reserved fennel … Jun 28, 2013 - I'm still under the haziness leftover from last week's flu spell. Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. 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. To serve as the main entrée, make this soup heartier by adding cooked, shredded chicken or turkey and using the matching broth. One day, I came home to find my husband, Gregg, in a similar state; he felt a little foo in the belly, but nonetheless hungry. Maureen Martone. When serving as an appetizer, stick with the original recipe. When I tried to get back into the kitchen to make sourdough bread, I failed. Add the carrots and garlic and cook another minute. Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. For years, I’ve made carrot ginger soup for my cancer patients when their tummies are a little off. Pour in 6 cups of water and season with salt. Done. Bring to a boil, reduce to simmer and cook until vegetables are completely soft, about 30 minutes. In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add garlic, coriander and 6 cups water. 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