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Tomato Soup with Dill and Fennel

recipe at a glance
ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 6437

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ingredients

3 cups vegetable stock
OR
1 1/2 cube Knorr Vegetable Bouillon
in
3 cups hot water
1 cup Vidalia or sweet type onion, finely chopped
1 cup carrots, cut into small dice
1 cup celery, strings removed, diced small
3 cloves garlic, crushed, peeled, finely chopped
1 teaspoon dried dill
1/2 teaspoon ground fennel
1 (14 oz) can chopped tomatoes
1/4 cup bulgur, or couscous
salt and black pepper, to taste
lemon wedges to serve

directions

Heat 1/2 inch of the vegetable stock in a large pan, then add the onions, carrots, celery, and garlic and saute for about 5 minutes, until beginning to soften, adding a little more vegetable stock if it gets too dry. Add the remaining stock, dill, fennel, tomatoes with their juice, and the grain. Mix well and bring to the boil, then simmer, covered, for about 15-20 minutes, or until the grain is softened, stirring occasionally. Season to taste and serve with the lemon wedges - fresh lemon juice sharpens the taste wonderfully

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ssmnita

nutrition

Nutritional data has not been calculated yet.

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