Fennel, cabbage and tomato soup
March 17, 2010
Not sure why I’m craving hearty soups now the weather is actually getting better. But hey-ho.
I spotted a recipe for fennel soup on another blog recently, and as it is most definitely one of my favourite vegetables, I knew I’d be making my own version of it before long. (Apologies for not posting the link, but I can’t for the life of me remember exactly which blog it was on.)
I simmered some chopped fresh fennel in stock, along with some tinned tomatoes, a pinch of ground fennel seeds, a spoonful of pul biber paste and lots of garlic, until it was all really soft. Fennel can be a bit stringy, so I left it for a good half an hour.
Then I liquidised the broth, added plenty of finely shredded cabbage, and simmered again for a few minutes, until the cabbage was cooked. A final handful of chopped parsley, and supper was on the table.
What’s nice about this soup is that the liquidised fennel gives it a comforting creaminess, while the cabbage adds a fresh, crunchy bite. Perfection in a soup bowl, in my humble opinion.