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
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


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.

more recipes and entries in English

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