2 people | 20min.
What you need
- 1 fennel bulb with green top
- 2 courgettes
- 1/4 tspn fennel seeds
- 1 celery stick
- few mint leaves
- 2 tspn olive oil
- salt and chili
Heat the oil in a large saucepan on a medium heat.
Add the courgettes, the fennel, celery and half the parsley and mint.
Add a glass of water and the fennel seeds, bring to boil then cover and simmer for 15 minutes.
Blend the mixture until smooth. If it is too thick, add a little more warm water.
Season to taste – turmeric, chili
Chop the mint and the parsley finely and sprinkle the turmeric to garnish the soup before serving.