Celery and fennel are good digestive healers. Organic celery helps to support liver function whilst organic fennel soothes an inflamed digestive lining.
Serves 4-6
Ingredients
1 onion , chopped
1 lb potatoes, chopped
2 root fennel, chopped
1 pint vegetable stock
1 head of celery, chopped
2 bay leaves
1 tablespoon fresh thyme
1 tablespoon fresh parsley, finely chopped
salt, pepper
Directions
Place the onion, potato, fennel, celery, bay leaves, thyme, vegetable stock in a large saucepan, bring to the boil and boil for 15 minutes. Cover the pan, reduce the heat and simmer for a further 20 30 minutes. Remove from the heat and allow to cool slightly. Remove and discard the bay leaves then put the contents into a blender or food processor. Blend until smooth, pour back into the saucepan and reheat. Pour into soup bowls and sprinkle with parsley.
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