Fennel and orange soup with garlic bread

Name: Fennel and orange soup with garlic bread
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 slice bread; 1 tsp cane sugar; 1 ½ dl coconut milk; 4 tbsp coconut milk; 150 g onions; 2 garlic cloves; 600 g fennel with greens; 1 organic oranges; 4 tbsp olive oil; 7 dl vegetable bouillon; 1 tsp fennel seeds; 2 tsp thyme leaves; salt and pepper to taste; ¼ tsp sea salt; 2 tbsp Martini Bianco

Vegan main dish winter

Total: 35 min. | Active: 35 min.

vegan, lactose-free

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This bright and cheerful soup tastes like light. All that vitamin C also gives our immune system a little boost. A hint of Martini gives the soup a sophisticated touch and a smooth, rounded, elegant flavour. Served with toasted garlic bread, it becomes a little feast that warms and satisfies.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 portions

Fennel seeds
1 tsp	fennel seeds
1 tsp	cane sugar

Soup
2 tbsp	olive oil
150 g	onions, finely chopped
1	garlic clove, finely chopped
600 g	fennel with greens, cut into thin strips, reserving a little of the green parts
1 tsp	thyme leaf
1	organic orange, grated zest, juice set aside
2 tbsp	Martini Bianco, as desired
7 dl	vegetable bouillon
1 ½ dl	coconut milk
	salt and pepper to taste

Garlic bread
4 slice	bread
2 tbsp	olive oil
1	garlic clove, cut in half
1 tsp	thyme leaf
¼ tsp	sea salt

To serve
4 tbsp	coconut milk

How it's done

Fennel seeds

Toast the fennel seeds in a small non-stick frying pan without oil. Add the sugar, caramelize, transfer to a sheet of baking paper, set aside.

Soup

Heat the oil in a wide pan. Sauté the onion and garlic for approx. 3 mins., add the fennel and cook briefly. Add the thyme, orange zest and half of the reserved fennel seeds. Add the Martini, reduce completely. Pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 20 mins. until the fennel is soft. Pour in the coconut milk and the reserved orange juice. Blend the soup, season.

Garlic bread

Toast the bread in the toaster, brush with the oil, rub with the garlic. Sprinkle with thyme and fleur de sel.

To serve

Plate up the soup, top each bowl of soup with 1 tbsp of coconut milk. Garnish with the reserved fennel greens and fennel seeds, serve with the garlic bread.

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