Tomato Fennel Soup
Tomato fennel soup is irresistible, made with ripe fresh tomatoes and fennel bulb, simmered in onion and garlic cloves and lifted with pepper.
Servings: 6 servings
Calories: 85kcal
Ingredients
- 1½ kg Tomatoes roughly chopped
- ½ medium Fennel chopped small
- 2 medium Onion roughly chopped
- 4-5 cloves Garlic crushed
- 4 cups Vegetable stock
- ½ teaspoon Black pepper cracked
- 1 teaspoon Coconut sugar
- 1 small Lemon juiced
- 1 teaspoon Pickled green peppercorns optional for garnish
Instructions
- In a tall pot, heat up a couple of tablespoons of veggie stock on medium-high heat. Add onion and fennel, sweat until translucent.½ medium Fennel, 2 medium Onion
- Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approximately 5 minutes until everything has softened.1½ kg Tomatoes, 4-5 cloves Garlic, ½ teaspoon Black pepper, 1 teaspoon Coconut sugar
- Stir through vegetable stock, cover pot and bring to a soft boil. Turn heat down to low-medium and simmer for 15 minutes.4 cups Vegetable stock
- Turn off heat and stir through lemon juice. Use an immersion blender to blend contents to create a smooth soup. Serve warm with optional green peppercorns.1 small Lemon, 1 teaspoon Pickled green peppercorns
Video
Nutrition
Serving: 6servings | Calories: 85kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 670mg | Potassium: 762mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2448IU | Vitamin C: 49mg | Calcium: 52mg | Iron: 1mg