Fennel seeds are aromatic and flavorful. I have often eaten them raw as a mouth refresher after a meal. You most often find them in Indian restaurants, sitting in a bowl along with toothpicks.
When I saw this soup posted last week by Somer on VegedOut, I thought it would be a perfect entry for A. Soup. A. Week. I did make some small changes: mostly excluded some ingredients that I did not have or used the replacement choices offered on her blog. I am a lifelong vegetarian and rarely crave the meat substitute products available such as vegan sausages or other meat substitutes.
I thought the fennel seeds gave this soup a very refreshing flavor.
January and February are busy months getting research work done and abstracts submitted to conferences, so did not end up taking more pictures! Here’s how I ended up making mine.
1 cup cannelloni beans
2 medium potatoes cut into cubes
2 cups kale chopped
1 medium onion chopped
1 carrot chopped
2 celery sticks chopped
2-3 garlic cloves minced
1 tsp italian spices
2 tsp fennel seeds
a few red pepper flakes
salt and fresh ground pepper
1/2 cup cashews
4-5 cups water or broth
Soak the beans for 6-8 hours.
For the cashew cream, blend cashews with 3/4 cup water and set aside.
Heat a little oil in a large dutch oven. Add onions and garlic and lightly fry. Add carrots, potatoes, celery, fennel seeds and Italian spices and lightly fry. I pre-cooked the beans in a steam cooker. Add beans and 3-4 cups broth or water. Bring to a boil and reduce flame. Let simmer for 30-40 (or as needed based on how long the beans take to cook especially when using raw beans) minutes. Add chopped kale and cashew cream, salt and fresh ground pepper and simmer for an additional 5-10 minutes. As always serve warm.