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Before you jump to Sig's Fennel and Carrot Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active participation. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, primarily by making your kitchen area more green.
A massive amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that difficult. A lot of it really is basically using common sense.
We hope you got insight from reading it, now let’s go back to sig's fennel and carrot soup recipe. To cook sig's fennel and carrot soup you need 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Sig's Fennel and Carrot Soup:
- You need 1 bulb fennel
- You need 1 large potato
- Get 1-2 carrots
- Get 200 ml vegetable stock
- Get 1 bayleaf
- Prepare 3/4 teaspoon medium curry powder
- Get 2 tablespoon olive oil
Steps to make Sig's Fennel and Carrot Soup:
- Wash and chop the carrots, fennel and potatoes into small pieces. Put them into a heated pan with a little olive oil, saute them gently until almost soft. Add the bayleaf. When the vegetables are ready add the stock and curry powder. Turn up heat cook for about 15-20 minutes until the vegetables are soft enough to put into a blender. Remove bayleaf. Cool vegetables down before you put them into your blender.
- Blend the vegetables into a smooth soup. Add a little more stock or water if necessary. Taste and season
- I shaved some carrots slivers very thinly to garnish the soup,I can imagine this soup to be very nice with a good piece of salmon, cod or monkfish.
Carrot soup PLUS peanut butter, chili garlic sauce and basil. LIT'rally like drinking peanut sauce through a straw but with far less guilt and way more nutritiounal value. Roasted carrot and fennel soup with thyme, cumin and freshly squeezed orange juice is the perfect winter soup to make this season. Fennel seeds, carrots, sweet potato, pear, brown rice and curry spices are pureed into a thick, cosy soup. Pour the vegetable stock over the mixture.
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