Fennel and Almond Soup

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#5633

Far from your basic, boring veggie soup. Ground almonds add body and richness to the blended fennel broth. Fantastic with some good, crusty bread for a fall lunch.

serves/makes:

ready in:
30-60 minutes

ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
1 fennel bulb, chopped
4 stalks celery, chopped
2 teaspoons fennel seeds, ground
3 ounces ground almonds
3 cups water
toasted, sliced almonds, to serve (optional)
salt and black pepper, to taste

directions

Heat the oil in a large saucepan over low heat. Add the onion, fennel, and celery and cook for 10 minutes, stirring occasionally.

Add the ground fennel and ground almonds to the pan. Cook, stirring, for 1-2 more minutes.

Add the water to the pan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes, stirring occasionally.

Let the soup cool slightly then transfer to a blender. Process, in batches if needed, until smooth.

Pour the soup in a clean saucepan and reheat over low heat. Season to taste with salt and pepper.

Serve hot, sprinkled with toasted almonds.