If you haven't made this herb a staple in your garden and pantry yet, then you need to try it!
This licorice-y tasting herb contains vitamin C, potassium, manganese, iron, folate, and fiber. It is also rich in phytonutrients and has a high concentration of volatile oils. In my sub-tropical climate on the Sunshine Coast I am lucky enough to have it growing in my garden all year around. I have been stocking up on fennel and parsnip soup - which tastes amazing #fennellove !!!
This is a variation of Sarah Wilson's I Quit Sugar Fennel soup.
Onion* ~ Chopped
Fennel Bulb* ~ Sliced
Parsnip* ~ Cut into Chunks
1tsp Fennel Seeds
1Litre Homemade Chicken Stock
Heat butter in large pot, onion, fennel bulb, and parsnip.
Cook until veges soft, add 1 tsp fennel seeds.
Cook for a further 2-3 mins, stirring.
Cook until vegetables soft and then use a stick blender to blend until smooth.
Serve with toasted sourdough.
*As many as preferred