Carrot and Fennel Soup
by Ruth Cousineau
2 medium or 1 large fennel bulb with fronds
450g carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken (or vegetable) stock
2 1/2 cups water
1 teaspoon fennel seeds
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
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