In honor of spring's arrival and our celebration of all things green, I have paired one of my favorite soups with one of my favorite vegetables: fennel. Full of nutritious and nourishment love in every way, fennel offers the body so many benefits from its seed to its fronds. This simple soup is accented with levels of flavor including, mint, citrus and walnuts. It can be made with dairy or a dairy alternative (almond or even walnut mylk).
1 Head Celery
1 Fennel Heart
1 Onion or Leek
4-5 Cloves of Garlic
Handful of fresh mint
1 Tablespoon of turmeric
Salt & pepper
6 Cups of stock - chicken or vegetable
½ cups roasted walnuts (optional)
1 Teaspoon of fennel seeds
1 cup of cream, milk or dairy alternative (almond milk)
Juice of one lemon or lime
Sautee chopped onion/leeks, garlic in olive oil adding the salt, pepper and turmeric.
Add the washed and chopped celery, fennel, including the stems. Save fronds for the end.
Cook until tender, not mushy on medium to low heat.
Use a handheld blender or a mixer to puree the soup.
Add the creamer, then mint, then citrus.
Salt and pepper to taste
Sprinkle with walnuts
Garnish with fronds and fennel seeds.