21 October 2016


 October 21, 2016
Lemon Fennel Soup
A tangy fall soup
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  1. 2 lemons- for rind and juice
  2. 1 fennel bulb
  3. 2 leeks
  4. 2 tbsp olive oil
  5. 1/2 bunch of fresh cilantro
  6. 1/4 cup raw sunflower seeds
  7. 1 clove garlic
  8. 1 celery stalk, chopped
  9. 1/2 tsp sea salt
  10. 1/2 tsp ground chilli flakes
  11. 1-2 cups of water
  1. Pre-heat oven to 375 C
  2. Chop fennel and leeks into pieces and place in baking dish with garlic and toss with olive oil before baking for 30-45 minutes. You want them to be soft when cooked.
  3. Grate lemon rind from two lemons, then juice them. Reserve about 1 tbsp of rind for later
  4. Once cooked and cooled add the fennel, leeks, garlic and any liquid into a large food processor. Add lemon juice, olive oil, sunflower seeds, celery stalk, chilli flakes, sea salt and cilantro (about 2 cups).
  5. Process for 3-4 minutes until smooth, adding water slowly until desired consistency is reached.
  6. Heat on stove top for 10 minutes, string occasionally and top with raw sunflower seeds, lemon rind and a sprig of cilantro.
  7. Serve and enjoy.
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