just for me. With some fresh baked bread just enough for lunch.

Fennel cardamom & coconut soup is a delicious soup with lots of anise flavour from fennel and Pernod with creamy coconut.

==========	REZKONV-Rezept – RezkonvSuite v1.4
Titel:	Fennel cardamom & coconut soup
Kategorien:	Soup, Vegetarian
Menge:	4 Portionen

Zutaten

2	Essl.		Grapeseed oil
3			Shallots, finely chopped
30	Gramm		Fresh root ginger, peeled and finely chopped, 1
			— oz
1			Garlic clove, finely chopped
2			Green chillies, finely chopped
2	Teel.		Fennel seeds
15			Cardamom pods, crushed and husks removed
2			Fennel bulbs, about 500 g, 1 lb 2oz, quartered
			— and finely sliced
			Small bunch coriander, few leaves reserved for
			— garnish, rest finely chopped, including stems
50	ml		Pernod 2 fl oz, optional
2	x		400 ml cans coconut milk
2	Essl.		Soy sauce
2	Essl.		Lime juice
2	Essl.		Thai sweet chilli sauce

Quelle

GoodFood Vegetarian Summer 2009

	Erfasst *RK* 19.06.2009 von
	Ulrike Westphal

Zubereitung

1. Heat the grapeseed oil in a large pan. Once the oil is hot, add the shallots, ginger, garlic, chilli, fennel seeds and cardamom. Cook over a medium heat for 3 mins. Add the fennel, finely chopped coriander and Pernod (if using) and cook for 2 mins or until most of the Pernod has evaporated. Add the coconut milk and 200 ml of water. Bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until the fennel is tender.

2. Add the soy sauce, lime juice and sweet chilli. If the mixture is a bit too thick, add a dash of water. Serve piping hot, garnished with a few coriander leaves.

:PREP 20 mins
:COOK 25 mins
:PER SERVING 432 kcals, protein 5g, carbs 16g, fat 39g, sat fat 29g, fibre 3g, sugar 13g, salt 2.29g

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