Fennel is one of those vegetables that you either love or hate. Its' flavor, reminiscent of licorice, but light, crisp and very hydrating, it's one veggie that I truly love. I started drinking a lot of fennel seed tea when I developed my digestive issues as it helps a lot with bloating and that awful feeling of fullness. Eating raw fennel has those same benefits, too.
Fennel is amazing as it can be used to help with indigestion, flatulence and constipation. It's really been my wonder drug for the past few years! One cup of fennel has a good amount of Vitamin C, fiber and potassium, as well as some magnesium, calcium and iron. Fennel is a very common ingredient used in many dishes in Italy and I couldn't get enough of it! There were so many amazing juice bars I came across and each one always had fennel as one of the ingredients in the juices. It was so delicious and gave my belly such an amazing feeling afterwards. One dish I ate in Italy last week that really stood out was a fennel soup. I have actually never had that before, or even thought of making it. As it's been so hot in Geneva since we've come back and light meals are all we can handle, I decided to recreate this soup I had. I served it room temperature, and the flavors were incredible. I cooked the soup using fennel, asparagus and spinach as I thought using simply fennel would have too strong of a flavor.
This soup is extremely light, healthy and delicious and is perfect for a detox soup for lunch or for dinner! I made a crouton with glute free olive bread and put a bit of pesto on top just for an added crunch. Using potato to make this soup could also be delish and a bit more heavy, maybe I will remember that for next winter!
1 clove garlic
1 yellow onion
3 cups spinach
2 fennel bulbs
1/2 lb asparagus
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp sea salt
1/4 cup chives, chopped
1 slice of gluten free bread (or bread of your choice)
1 tbsp pesto (optional)
2-3 cups water or vegetable stock
Chop onion, garlic, fennel and asparagus. Heat a large soup pot on medium high heat and coat the pot with olive oil. Add the onion and garlic and cook for about 5 minutes. Add the fennel, spinach and asparagus and cook for another 5 minutes. Add in water or stock, lemon juice and sea salt, bring to a boil and reduce heat to a simmer. Let cook for about 30 minutes, until all of the vegetables are soft.
Let cool and puree. Top with homemade cruton (bake bread on 400F for about 5 minutes) and top with pesto, chives and black sea salt if you have some!