Top 10 for 10: Moderation
October 21, 2016
Protected: Planning for Social Situations
October 24, 2016
Lemon Fennel Soup
A tangy fall soup
Ingredients
- 2 lemons- for rind and juice
- 1 fennel bulb
- 2 leeks
- 2 tbsp olive oil
- 1/2 bunch of fresh cilantro
- 1/4 cup raw sunflower seeds
- 1 clove garlic
- 1 celery stalk chopped
- 1/2 tsp sea salt
- 1/2 tsp ground chilli flakes
- 1-2 cups of water
Instructions
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Pre-heat oven to 375 C
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Chop fennel and leeks into pieces and place in baking dish with garlic and toss with olive oil before baking for 30-45 minutes. You want them to be soft when cooked.
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Grate lemon rind from two lemons, then juice them. Reserve about 1 tbsp of rind for later
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Once cooked and cooled add the fennel, leeks, garlic and any liquid into a large food processor. Add lemon juice, olive oil, sunflower seeds, celery stalk, chilli flakes, sea salt and cilantro (about 2 cups).
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Process for 3-4 minutes until smooth, adding water slowly until desired consistency is reached.
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Heat on stove top for 10 minutes, string occasionally and top with raw sunflower seeds, lemon rind and a sprig of cilantro.
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Serve and enjoy.
