Weekly soup for Souper Sunday: Fennel, cardamom & coconut soup

This week I had to lunch alone, so I prepared the half recipe

Fennel, cardamom & coconut soup

Fennel, cardamom & coconut soup

Fennel, cardamom & coconut soup
just for me. With some fresh baked bread just enough for lunch.

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


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


  GoodFood Vegetarian Summer 2009
  Erfasst *RK* 19.06.2009 von
  Ulrike Westphal


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


This is my 21st entry for Debbis Souper Sunday.

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