Friar's Spicy Fennel Soup

Fennel

This is a recipe that was shared with us by CSA member Beth.  It originally came from the Friar's Restaurant in Bangor, when it was in existence.

She says it is sooo worth the effort!  I would second that (yum!) and say that you can certainly substitute or adjust the ingredients to fit what you have in your kitchen.  Enjoy!

  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced ginger
  • 1/2 small bulb of fennel, cored and cut into chunks
  • 2 celery stalks
  • 2 parsnips, peeled and chunked
  • 2 carrots, peeled and chunked
  • 1 large apple cored and quartered
  • 1 large shallot cut in half (or 1 leek)
  • 3 Tbsp olive oil
  • 2 tsp. curry powder
  • 1 tsp. paprika
  • 1/2 tsp. cayenne
  • 2 Tbsp fresh cilantro, minced
  • 1   15 oz can cannellini beans, drained and rinsed
  • 1   15 oz can chick peas, drained and rinsed
  • 1   15 oz can black beans, drained and rinsed
  • 1   quart vegetable stock
  • 1 cup apple juice
  • 1 cup cooked brown rice
  • salt and pepper to taste

 

Directions: 

  1. Put garlic, ginger, fennel, carrot, parsnip, apple, and shallot (leek) in food processor and pulse to mince.
  2. Put about 2 Tbsp olive oil in soup pot and heat for a minute or two.
  3. Add the minced vegetables and cook until softened, about 5 minutes.
  4. Add curry powder, paprika, and cayenne and cook for another 5 minutes.  
  5. Stir frequently, adding more oil if necessary.
  6. Add the beans, broth and apple juice.  Bring to a boil then cover and simmer for 10 minutes.
  7. Add the salt, pepper and cilantro.
  8. Pulse about half or all of the soup, depending if you like a creamy or chunky version, with immersion blender or in the food processor and return to the pot.
  9. Add the rice and adjust seasonings to taste.  
  10. Ladle into shallow bowls.