Fennel and leek soup
fennel is great for getting rid of retaining water. Put your feet up and enjoy feeling that your getting slimmer with every spoonful!
1 large bulb fennel
1 large leek
1 TBS sunflower oil
1 tsp. Himalayan pink salt
1 tbs bouillon powder
31/2 c boiling water
1 white onion finely chopped
1 clove of garlic finely chopped
1 tsp fenugreek
1 tsp coriander
1/4 cilantro
juice 1/2 lemon
pre-heat oven 325 roughly chop fennel and leek toss in 1 tbs sunflower oil and salt on baking sheet and roast for 20 mins
add bouillon powder to the boiling water to make a vegetable stock and stir until dissolved
heat remaining oil in pan over the lowest possible heat. Add onions and garlic and saute together with ground spices. Keep adding small splashes of stalk to keep the pan cool, as soon as you take the leek and the fennel out of the oven transfer to the panwith onions and add rest of stock.
turn up heat bring soup to a simmer for 10 mins. Take pan off transfer ingredient to blender. Add cilantro and lemon juice and blend till smooth.
serve pipping hot, it not hot enough transfer back to pan and then serve!!!
