I’ve never understood why so many people stop eating soup in the summer. Yes, it’s hot, but it’s not like we stop eating hot food altogether for the season! What’s more, since summer can be a time for over-indulgence and holidays, sometimes a detoxifying soup is the perfect solution when you’re feeling bloated or uncomfortable. I always make a big batch of this and freeze what I don’t eat, it’s super filling so it’s also a great aid for weight loss. Fennel is often called the ‘flat stomach’ vegetable, as it’s a great diuretic for the body. You can read more about this wonder ingredient in my book Eat Beautiful, which is packed with fresh, seasonal recipes to help you look and feel your best. If you’re on the hunt for a debloating (and really tasty) meal, try out my fennel and celery soup recipe.
THIS POST CONTAINS AFFILIATE LINKS
Fennel & Celery Soup Recipe
Serves 2
85 calories per serving
1 tsp coconut oil
2 large garlic cloves, finely chopped
2 shallots, finely chopped
1 large fennel bulb, chopped, reserving the fronds to garnish
6 celery stalks, chopped
Leaves from 2 sprigs of thyme
200ml chicken stock
Juice of 1 lemon
Sea salt and black pepper
Flaxseed oil, to serve
- Heat the coconut oil in a large saucepan over a medium heat. Add the garlic, shallots, fennel, celery and thyme and cook for about 5 minutes or until the vegetables are soft and translucent. Season with a pinch of salt and pepper and continue to cook for a further minute.
- Pour in the chicken stock and bring to the boil, then reduce the heat and simmer for 25 minutes.
- Transfer the soup to a food processor and blend until smooth. Alternatively, use a stick blender to whizz the mixture in the pan. Add the lemon juice.
- Serve the soup garnished with the reserved fennel fronds and with a little flaxseed oil drizzled over.
READ NEXT: Summer Fig Salad | Healthy Kiwi Pancakes
© Wendy Rowe. All Rights Reserved.
