Carrot and Fennel Soup
by Ruth Cousineau
Ingredients
2 medium or 1 large fennel bulb with fronds
450g carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken (or vegetable) stock
2 1/2 cups water
1 teaspoon fennel seeds
We enjoyed superb extremely fresh salads and vegetables last year in our weekly box. The box contained a good and varied selection and it is so good to know that it was picked that morning.
— Gillian Pugh
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