TOMATO AND FENNEL SOUP
With Autumn at the doorstep, the weather asks for warming, grounding foods like soups. The following recipe is a comforting tomato soup with the extra kick of fennel, which not only adds a nutty, sweet flavour but also strengthens digestion.
1 red onion
1 garlic clove
3 thyme sprigs
2 fennel bulbs
1 tablespoon tomato puree
1x400g tin tomatoes
300g fresh tomatoes
400 ml water
1 tablespoon maple syrup
1 teaspoon chilli flakes
Salt and pepper
Optional: coconut milk to serve
Place a pan over medium heat, add a splash of olive oil and cook the chopped onion and garlic with a pinch of salt for about 5 minutes.
Add the thyme leaves, fennel and tomato puree and cook for another 10-15 minutes. Then add the rest of the ingredients.
Bring to the boil, then reduce heat and leave to simmer for around 45 minutes. Add more water if it becomes too thick.
Once cooked, remove from heat, add fresh pepper and salt if needed, and then blend until smooth.
Remember to welcome the new season with seasonal foods! Which other recipes are you planning for the fall?
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