Soup is the ultimate comfort food to me. Warm and soothing..
It’s also a perfect way to add veggies to my daily menu or to get rid of the leftovers in the fridge! You can use practically every vegetable in a soup, perfect!
Today I found some leftover carrots in the fridge and since I’ve been struggling with a cold the past few days I’d thought they’d do well in a comforting and warming soup.
Did you know carrots are high in bètacaroteen, which our body turns into vitamin A, a vitamin important for maintaining our immunesystem?
They’re also high in Potassium (Kalium), which is also important for a good health. Let’s beat that nasty cold!
I was inspired by a recipe from an issue of Happi•Food where they paired the carrots with fennel.
Fennel is one of those veggies I really like, but not always sure what to do with it.. So soup it is! They fit perfectly in my immune-boosting-soup because Fennel is high in vitamin B11 and Potassium.
Fennel also contains fyto-estrogen. Fyto-estrogen act like estrogen in our body and therefore can diminish the production of estrogen. Since many men and women produce to much estrogen compared to progresterone, some fennel once in a while is just fine!
Now, let’s make some soup!
What do you need?
* 3 large carrots
* 1 fennel stalk
* 1 onion
* vegetable broth (about 1 liter)
* soy cuisine
* seasalt and pepper
save the fennel tops to garnish your soup when serving!
Chop up all the veggies and braise them in a pan; add the onion first and add the carrot and fennel a bit later.
Braise for a few minutes and then add the vegetble broth. Let it simmer for about 20 minutes or until the veggies are soft.
I added the soy cuisine before I attacked the whole lot with my handmixer, but I think you can add it afterwards as well. Just puree until super smooth!
Add some salt and pepper to taste and garnish with the fennel tops.
The carrot gives the soup a lovely sweet taste and the fennel gives a herby and aromatic flavour!
I love the soft orange color 🙂
Did you know soy is also high in fyto-estrogen?