Recipe: delicious healthy fennel and pepper soup

Soup is always a good choice and can be enjoyed throughout the day. It's delicious as an appetizer, lunch, or as a side dish for dinner. In the cookbook *Soepbijbel* (Soup Bible) , you will find over 130 recipes by Heleen Timmermans, showcasing the versatility of soup. From a classic chicken soup to a hearty winter pea soup, Thai chicken soup, or spinach and coconut soup. Discover how to make a soup even tastier with garnishes, dipping bread, and delicious spreads that complement the soup's flavors. This recipe is also a tasty one to try! The anise-like flavors of the fennel make for a great combination with the bell pepper. Read on for this delicious recipe. Happy cooking!

Recipe: Fennel and pepper soup

You need:
2 l vegetable or chicken stock
2 onions, coarsely chopped
500 g carrots, coarsely chopped
500 g fennel, coarsely chopped
500 g red peppers, halved, deseeded

For the side:
1 sprig of basil
Pickled fennel

Fennel and pepper soup recipe: How to make it

1. Bring all the vegetables and stock to a boil in a large soup pot. Simmer for 60 to 90 minutes.
2. Remove the pan from the heat and add the basil.
3. Puree the soup for at least 10 minutes until smooth, then strain to remove any remaining pepper skins and seeds.
4. Serve with herb cheese and pickled fennel.

Have you acquired a taste for it and do you want to make more delicious recipes from the Soup Bible by publisher Carrera? The cookbook is available to order online!

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