Description
A refreshing and nutritious soup made with fennel, carrots, ginger, and turmeric, perfect for a seasonal spring reset.
Ingredients
Scale
- 2 medium fennel bulbs, chopped
- 4 large carrots, sliced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 onion, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the chopped fennel, sliced carrots, grated ginger, and ground turmeric.
- Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste before serving.
Notes
- For a creamier texture, add a splash of coconut milk before serving.
- This soup can be stored in the refrigerator for up to 3 days.
- Garnish with fresh herbs like parsley or cilantro for added flavor.
- Prep Time: 10 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: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg