Add the new potatoes and fennel and sauté for 2-3 minutes ... ground black pepper and allow to cool slightly. Pour the soup into a blender, add the dill and blend until smooth.

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.

Recipe adapted from the Produce for Better Health Foundation. Try this great autumn soup recipe. In a large pot, combine all ingredients (except yogurt, if using). Bring to a boil over high heat.

First, make the tomato soup. Place the olive oil in a saucepan ... While the onions are cooling, toast the fennel seeds in a dry frying pan over a medium to high heat. Crush them well, then ...

With the stalks, you can simply slice them as you would celery and cook them along with the sliced bulb, or save them for stock. Get the recipe: Cabbage, Fennel and White Bean Soup Once the ...

If you are adding leaf vegetables just make sure there is a good proportion of denser crops to result in a smooth puree, you can always thin the soup with more stock at the end if it turns out to ...

Cut off the root end and the leaves and peel the outer layer of skin away, then cut either downwards or across the bulb ... citrus fruit. Fennel is excellent for making soup or it can be poached ...

Fennel is a vegetable native to the Mediterranean with alicorice-like flavor. Its edible bulbs, leaves, and seeds are used in various cuisines worldwide. Although fennel is native to the ...

Lightly crush the fennel seeds using a mortar and pestle ... Add the balsamic vinegar, check seasoning and if the soup is too thick add a little more hot water. Serve with some grated cheese ...

Cut the thick root end off the fennel bulb, and slice the bulb as thinly as possible; add to the same bowl as the radishes. Chop any fennel fronds, and add them to the bowl as well. Set aside the ...