Description
A refreshing and revitalizing soup made with fennel, carrots, ginger, and turmeric, perfect for a spring reset.
Ingredients
Scale
- 2 large fennel bulbs, chopped
- 4 large carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add chopped fennel and diced carrots, cook for about 5 minutes.
- Stir in grated ginger and ground turmeric, cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes, or until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other seasonal vegetables for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg