Fennel Soup for diabetics

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Fennel Soup for diabetics :

Fennel Soup for diabetics :This is adapted from Valentina Harris’s Italian Farmhouse book and is wonderfully simple. The ingredients speak for its authenticity. Serve it over wholewheat or rye toast, stroked with a bruised clove of garlic.

 

4 large bulbs of fennel – bruised bits removed, halved top to toe, then cut side down, each half finely sliced
3 cloves of garlic – finely chopped
2 tbsp flat-leaved parsley – chopped
2 good tbsp olive oil
salt and pepper
1.2 litres/2 pints/5 cups vegetable stock

1.   Combine the fennel, garlic, parsley and oil in a large pan with a pinch of salt, and turn over in the oil.
2.   Cook gently, turning to avoid burning, for about 7–8 minutes.
3.   Add the stock and bring to the boil.
4.   Simmer gently until the fennel is completely tender. Check for salt, and season generously with black pepper.

Fennel Soup for diabetics :This is adapted from Valentina Harris’s Italian Farmhouse book and is wonderfully simple. The ingredients speak for its authenticity. Serve it over wholewheat or rye toast, stroked with a bruised clove of garlic.

 

1.   Combine the fennel, garlic, parsley and oil in a large pan with a pinch of salt, and turn over in the oil.
2.   Cook gently, turning to avoid burning, for about 7–8 minutes.
3.   Add the stock and bring to the boil.
4.   Simmer gently until the fennel is completely tender. Check for salt, and season generously with black pepper.

4 LARGE BULBS OF FENNEL – BRUISED BITS REMOVED, HALVED TOP TO TOE, THEN CUT SIDE DOWN, EACH HALF FINELY SLICED
3 CLOVES OF GARLIC – FINELY CHOPPED
2 TBSP FLAT-LEAVED PARSLEY – CHOPPED
2 GOOD TBSP OLIVE OIL
SALT AND PEPPER
1.2 LITRES/2 PINTS/5 CUPS VEGETABLE STOCK

Serves 4

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