Ingredients
2 fennel bulbs
2 cloves of garlic
4 carrots
1/4 litre of yeast-free vegetable stock
4 tbsp fresh lemon juice
1/2 tsp flax oil
1 tsp ground coriander
salt & fresh black pepper to taste
2 tbsp freshly squeezed orange juice (optional)
1 tsp finely ground organic orange peel
Instructions
Clean the fennel bulbs, cut out the stalks and shred into very fine pieces. Put a bit ofthe fennel leaves aside.
Slice the carrots and roughly chop the garlic.
Bring the vegetable stock together with the lemon juice to boil.
Add the fennel, garlic and the carrot and gently cook for about 10-15 minutes until it all gets soft.
Blend it all together, adding the coriander, pepper, salt and orange juice.
Garnish the soup with the fennel leaves and the orange peel and enjoy
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