FENNEL & BOK CHOY SOUP
·
JANUARY 18, 2024
Servings
4
Difficulty
Easy
Prep Time
10 mins
Cook Time
0 mins
This recipe is a part of our #EasyEats program where we show you simple ways to make delicious meals with your harvests.
FEATURED SEEDLINGS
INGREDIENTS
4 c
fennel stems, chopped
8
bok choy leaves
2 c
onion, chopped
4
garlic cloves, minced
1 c
green bell pepper, chopped
3 - 4 c
vegetable stock
2 Tbsp
olive oil
1 Tbsp
white wine vinegar
1/2 tsp
salt
1/2 tsp
black pepper
1/2 tsp
fennel seeds
to garnish
fennel or garlic chives (optional)
INSTRUCTIONS
Step 1
Harvest the fennel and bok choy from your Farmstand.
Step 2
In a pot, heat the olive oil over medium-low heat. Add the fennel seeds and cook for 30 seconds.
Step 3
Add the chopped fennel, onion, bell pepper and minced garlic to the pot and occasionally stir for 3-4 minutes.
Step 4
Bring the heat down to a gentle simmer and cover the pot, allowing the vegetables to cook for another 2 minutes.
Step 5
Add the vegetable stock to the pot and bring to a boil.
Step 6
Once boiling, turn off the heat and stir in the bok choy for 1 minute or until tender.
Step 7
Use an immersion blender to puree the soup until you’ve reached the desired consistency.
Step 7
To serve, garnish with fennel, garlic chives or your favorite Farmstand herb.