Fennel and Orange Soup

This Fennel and Orange Soup is a vibrant and aromatic Moroccan-inspired vegan dish, blending the sweet and zesty flavors of oranges with the subtle anise notes of fennel. Perfectly warming and refreshing, this soup is a delightful starter or light meal.

Ingredients

• Fennel bulb - 1 medium (about 200g), chopped
• Carrot - 1 medium (about 70g), diced
• Celery - 1 stalk (about 50g), diced
• Onion - 1 small (about 100g), finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon (15ml)
• Vegetable broth - 500ml
• Fresh orange juice - 100ml (about 2 oranges)
• Orange zest - 1 teaspoon (from 1 orange)
• Cumin - 1 teaspoon (ground)
• Coriander - 1/2 teaspoon (ground)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a medium pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and chopped fennel, cooking for an additional 3 minutes until fragrant.
3. Stir in the cumin and coriander, allowing the spices to toast for 1 minute.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes until the vegetables are tender.
5. Add the fresh orange juice and zest, then blend the soup using an immersion blender until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
6. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 27 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from oranges, supporting immune health.
• Fennel is a good source of dietary fiber, aiding digestion.

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