Vegan Fennel Broccoli Soup

I love soup and I like to make my own so it is fresh and full of nutrients.  This soup is so easy to make and only takes about 15 minutes start to finish.  Serves 4.

1 bulb of Fennel
Approx 150grams of tenderstem broccoli or broccoli florettes
dessert spoon of olive oil
Dessert spoon of vegetable stock powder (I use Marigold)
800ml of Water

Trim the Fennel and cut out and discard any horrible looking bits and then chop the fennel into small pieces.

Trim the Broccoli getting rid of any unpleasant looking bits,  but keep the stalks as well as the heads.  Chop into small pieces.

On the hob in a large sauce pan heat the Olive Oil then add the Fennel,  stir this through and cook for approx 3 minutes.

Add the water and stock to the saucepan and bring to the boil.  Turn down the heat so the broth is simmering,  allow to simmer for 10 minutes.

Add the broccoli and turn the heat up until it is boiling again, then turn the heat down and allow to simmer for another 2-3 minutes.  This allows the broccoli to cook but not too much. You dont want to lose the nutrients.

Take off the heat and then blend it.  If you have a stick blender do it right away.  But if you are adding it to a blender then let it cool down a bit, you do not want to risk spilling and burning yourself.

Then serve with some crackers or crusty bread.  The soup is warming and fresh.  You can freeze some or keep it in the fridge for up to 3 days.

If you like you can add a bit of chilli powder and garlic in when you are cooking the fennel.  But I like the simplistic taste of just the broccoli and the fennel.

Fennel is great for the digestion and has lots of other health benefits, and broccoli is a full of all kinds of health benefits including helping blood pressure and lowering Cholesterol and good for bones.  So this is a super green soup that is really good for you.