This is an updated version of one of my favourite soup’s taken from “Honestly Healthy” the brilliant book by Natasha Corrett and Vicki Edgson. If you like the idea of trying to eat more alkaline food in order to balance our increasingly acidic lifestyles then this book is definitely worth a read.
The original recipe is simply Fennel and Pear but I like the addition of Squash (or sweet potato if you fancy it) to give more depth and to fill you up in the winter months. For some additional warmth you could try adding some chilli or ginger to the basic recipe.
This soup is absolutely delicious, but really healthy at the same time. Fennel is cleansing for the liver, while pear and fennel are packed with potassium, a really important mineral which is quite often lacking in our diet. Butternut squash is very high in caroteinoids, which the body converts to Vitamin A and also provides all the B complex vitamins and some trace elements such as iron, zinc, copper, calcium, potassium, and phosphorus.
- 2 onions,
- 2 garlic cloves,
- 2 fennel bulbs,
- 2 pears
- 1 butternut squash, peeled and cooked }all chopped,
- olive oil for frying,
- 2 pints vegetable stock.
- Fry the onions and garlic until soft then add the fennel, pear and squash, continue frying until softened.
- Add the stock, bring to the boil and simmer for 40 mins.
- Blend either with a hand blender in the pan or transfer to a food processor/liquidiser.
- Serve with a swirl of natural yogurt or creme fraiche.
It’s so simple but so delicious!
For more soup recipes click here.
To view the Honestly healthy book, click the image below: