On a miserable rainy January day there’s nothing like a good soup to warm the soul. My Fennel, Chilli and Ginger Soup does just the trick.
1 tablespoon of olive oil
2 red onions
550g fennel (3-5 bulbs depending on size)
2 sticks celery
5 garlic cloves
1 chilli (to taste)
2-3 inch piece of ginger
1 litre of chicken stock
30ml double cream (optional)
handful of fresh coriander
- Peel and grate the ginger (I find Microplane course graters the best).
- Roughly chop the rest of the vegetables.
- In a large pan heat the olive oil before adding the chopped onions and frying over a low-medium heat for 8-10 minutes until soft.
- Add the garlic, ginger and chilli to the pan and stir for a minute.
- Next add the celery and fennel to the pan, season with salt and pepper and stir continuously for 2 minutes.
- Pour in the chicken stock and bring to the boil.
- Once boiling, turn the heat down to a simmer and put a lid on the pan.
- Cook for 5-7 minutes until the vegetables are tender.
- Remove the pan from the heat and blitz with a stick blender adding the cream at the last minute.
- Check the seasoning and add more if needed.
- Spoon into bowls, scatter with roughly chopped coriander and serve with warm crusty bread.