1 bulb of Fennel
1 ltr Veg or Chicken Stock
Salt and Pepper to Season
a knob of butter/coconut oil or tbsp olive oil
I love this soup as it is quick and simple to make and it’s warming, tasty as well as light and fresh with the lovely gentle flavour of the fennel. I make my own chicken stock from boiling up the bones leftover from the roast on Sunday and this will provide the wonderful gut healing properties of glutamine.
Fennel is an excellent source of vitamin C. It is also a very good source of dietary fibre, potassium, molybdenum, manganese, copper, phosphorus and folate. In addition, fennel is a good source of calcium, B5, magnesium, iron and B3.
Leeks are an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks are also a good source of vitamin A (in the form of carotenoids), dietary fibre, magnesium, vitamin E, calcium and omega-3 fatty acids.
Parsnips are a member of the carrot family and are a rich source of Fibre, Vitamin C, Manganese and folate.