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  Fennel Vegetable Soup



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2 Tablespoons olive oil
1 Tablespoon fennel seeds, dry toasted and ground OR 2 teaspoons ground fennel
1 teaspoon dried thyme
1 onion, finely chopped
2 carrots, quartered lengthwise and chopped
2 stalks celery, with leaves, finely chopped
2 green onions, finely chopped
2 small or one large head fennel, finely chopped (reserve 1/2 cup fennel fronds)
2 garlic cloves, grated or smashed and finely chopped
2 inch piece of ginger, peeled and grated or finely chopped
3 inch piece of turmeric, peeled and grated or finely chopped
1 serrano pepper, ribs and seeds removed, finely chopped
1/2 cup orange juice
1 28 ounce can fire-roasted diced tomatoes with liquid
2 cups each veggie broth and water
1/4 cup sherry
1 Tablespoon tamari (possibly more to taste)

Heat oil in a large pot and stir in ingredients one at a time, in order,
allowing each a chance to cook a minute or two before stirring in the next.
Simmer covered for 45 minutes. Stir, taste and add additional tamari as desired.
Serve hot with a few fennel fronds on top.
Cover and refrigerate leftovers.

Copyright © 2019 Stefanie Samara Hamblen