Purple Cabbage Fennel Soup with Ginger Anise and Fennel Seeds
1 Small Purple Cabbage, chopped
1 Fennel Bulb, chopped
1 Onion, chopped
1 inch grated ginger
1 tsp anise seeds
1 tsp black mustard seeds
Enough Water or vegetable broth to cover
Salt and Pepper
Heat olive oil in a pan. Add anise and black mustard seeds. When they pop add onions and ginger. Add cabbage and fennel. Sautee a few minutes then add water or enough vegetable broth to cover. Season with salt and pepper. Bring to a boil then simmer until cabbage and fennel are soft. Puree. Serve warm.
2 comments:
What a beautiful soup, Jen! Very creative ingredients, and it's picture-perfect.
As we speak, Mrs Blogger is in the kitchen cooking this recipe. Fennel always smells so good! --K
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