Description
Creamed fennel and potato soup A very pleasant tasting soup - like anise little less intense than liquorice. Addition of onion brings out a delicious flavour as well as added nutrition Soup 1 bulb fennel cleaned and sliced 1 lb Yukon gold or russet potato’s (2 med) 1 medium onion diced 1 clive garlic crushed 2 cups vegetable stock 1 tsp nutritional yeast (optional ) Salt (optional) 1 tsp lemon juice 1 Tblsp chopped chives 1 Tblsp pomegranate seeds ( optional) In a saucepan you may add oil (optional) to fry fennel bulb can be done on low heat with help of stick if avoiding oil. After a few minutes add onion, once onion is translucent add garlic Potatoes and lastly 2 cups of stock . Cook until potatoes are done. Cool blend Slowly bring to simmer on stove adding lemon juice and chives . Serve at once sprinkle chives and pomegranate seeds . Serve healthy nutrient senses soup http://www.actontv.org
