Spring is coming, but a nice warm bowl of soup still helps when there is a chill in the air. Growing Gardens looks forward to sharing a collection of wholesome vegetable-forward recipes crafted to help all of the home chefs tasked with feeding their loved ones during this time of quiet and healing. Let’s not forget to enjoy the art of cooking and the joy of eating!

INGREDIENTS:

  • 3 TBSP Olive Oil
  • 1 Fennel Bulb, finely diced (fronds removed and reserved)
  • 1 Celery Stalk, finely diced
  • 1 Carrot, peeled and finely diced
  • 1 Garlic Clove, finely diced
  • 1/2 tsp Sea Salt
  • (2) 14oz Cans Diced Tomatoes
  • 2 1/2 Cups Chicken or Veggie Broth
  • 1 TBSP Lemon Juice
  • 1/2 tsp Baking Soda

DIRECTIONS:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced fennel, celery, and carrots. Saute over medium heat for 10 minutes, stirring often. Add garlic and salt, cover and cook for 3 additional minutes.
  2. Add diced tomatoes (in their liquid), broth, lemon juice, and baking soda. Cover and simmer for 15 minutes.
  3. Remove from heat. Working in batches, puree soup in a high powered blender until very smooth. Return to pot and keep on low heat until serving.
  4. Garnish with chopped fresh basil, fennel fronds and a drizzle of olive oil.