Courgette, Fennel and Turmeric Soup

Courgette, Fennel and Turmeric Soup

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

This is a soup for days when raindrops hit our windows, summer is fading away and autumn is knocking on our door. This is a light and brothy bowl with earthy turmeric tones, a whisper of anise from the fennel, tanginess from lime and roundness from a splash of wine, and a subtle kick from ginger and chilli. We serve it ladled over quinoa or rice and add toppings generously.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 onion, peeled
2 garlic cloves, peeled
1 tablespoon peeled and grated fresh turmeric
or 1/2 tablespoon ground turmeric
1 tablespoon peeled and grated fresh ginger
1/4-1/2 teaspoon chilli flakes
1 fennel bulb, stalks removed, fronds set aside
2 courgettes
60ml white wine
1 litre vegetable stock
1 lime, zested and juiced
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
Quick quinoa, cooked millet or brown rice
full-fat plain unsweetened yoghurt or cottage cheese
pumpkin seeds, toasted
roughly chopped flat-leaf parsley leaves
sea salt
freshly ground black pepper
extra-virgin olive oil

Method

  1. Heat the oil in a large saucepan on a medium-low heat. Roughly chop the onion and finely chop the garlic, then add them to the pan along with the spices and sauté for about 5 minutes or until the onion begins to soften.
  2. Roughly chop the fennel and courgettes, add them to the pan and sauté for a further 5 minutes or until the onion has softened, then add the wine. Once the alcohol has evaporated, add the stock and lime zest and season to taste. Bring to the boil, then simmer for about 15 minutes or until the vegetables are tender, stirring from time to time so the soup doesn’t burn on the base of the pan.
  3. Remove from the heat, roughly chop the fennel fronds and stir them through the soup with the lime juice. Serve on top of quinoa, millet or rice, topped with a dollop of yoghurt or cottage cheese, a sprinkling of seeds, parsley and seasoning and a drizzle of oil. C

Variations

  • This can be served with dumplings or fried courgette flowers if you want to take it from a simple weekday soup to a moreish weekend version.

    Try the Goat’s cheese yoghurt for a more distinct flavour twist.

Tip

  • For a vegan alternative, replace the yoghurt with a plant-based yoghurt such as coconut or soy.
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