This soup was taking from Dr. Heidi's Anti Aging cookbook. Written by Heidi Regenass M.D.
Prep time 10 mins
Cooking 30 mins
2 tablespoons extra-virgin olive oil
1 large sweet onion, chopped
2 carrots, peeled and diced
2 sticks celery, chopped
2 cloves garlic, minced
1/2 in (1 cm) piece fresh ginger, finely chopped
3 teaspoons fennel seeds, toasted in a dry skillet for 2 minutes then crushed
1/2 fennel bulb, chopped (save leaves for garnish)
1 teaspoon sea salt
2 x 14 oz/400g canned crushed tomatoes
3 cups vegetable bouillon freshly ground black pepper
1/4 cup chopped fresh cilantro
- Heat oil in a heavy saucepan. Add onion and saute on medium heat until translucent.
- Add carrots, celery, garlic, fresh ginger, crushed fennel seeds, fresh fennel bulb and sea salt. Simmer until soft, approximately 5-10 minutes
- Add tomatoes, stir and cook briefly. Add vegetable bouillon. Bring to a boil, stirring constantly. Cover and simmer for 20 minutes.
- Place small amounts in a blender or food processor and blend until smooth. Return to saucepan. Add fresh ground pepper and cilantro. Stir and serve.