Asian Fennel and Sweet Potato Soup
The bulb, foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world. The small flowers of wild fennel (known as fennel “pollen”) are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. For our recipe we combined the bulb with the flavor of the green seeds and we added some sweet potatoes to get this creamy Fennel and Sweet Potato Soup.
8 SERVINGS
Ingredients
2 small fennel bulb, diced (save the greens)
2 mid sized sweet potatoes, peeled and diced
1 big onion, chopped
500 ml coconut milk
600 ml water
½ tbs green curry paste
1 pn cumin
2 tbs peanut oil
3 tbs Homemade Veggie Paste
2 tbs fennel seeds
Wash fennel and cut the greens. Set greens aside. Dry roast fennel seeds for 1 minutes in a bowl. Add oil and onions and stir fry for 2 minutes. Add veggie paste, sweet potato, green curry paste and fennel. Stir well. Pour in water and bring to a simmer.
Simmer for 10 minutes. Add cumin. Pour in coconut milk and mix well. Use an immersion blender to get a creamy soup. Serve with fennel greens on top.
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