Fennel Apple & Almond Soup

A creamy fragrant soup utilising seasonal ingredients with the addition of fennel seeds to intensify the flavour. Fennel and particularly its seeds has been shown to have powerful antioxidant and anti-inflammatory properties as well as being beneficial for heart and digestive health.

Allergens: Almonds

Notes: Leftovers can be stored in an airtight container in the fridge and enjoyed within 4-5 days.

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Ingredients

2-4 tsp fennel seeds
1 tbsp olive or avocado oil
1 large onion diced
2 fennel bulbs
3 cloves garlic crushed
1 large eating apple, peeled, cored and cubed
75 grams almonds
¼ tsp ground black pepper
Pinch of salt
700g vegetable stock (3 tsp bouillon powder)
Toasted flaked almonds to garnish

Instructions

Step 1

In a large saucepan, over a low heat, gently dry roast the fennel seeds until fragrant stirring continuously for about 5-7 mins.

Step 2

Prepare the fennel by removing any tough stalks, cut the bulbs in half and remove the root core and roughly chop.

Step 3

Keeping the saucepan on a low heat add a tbsp of oil and when heated add the chopped onion and fennel and sauté for 8 mins.

Step 4

Add the garlic and apple and continue to cook gently for a couple of mins.

Step 5

Add the ground almonds and stock, cover and simmer for 15 mins.

Step 6

Check the vegetables are cooked then using a stick blender, blend to desired consistency.

Step 7

Serve hot and garnish with toasted flaked almonds and fennel fonds.