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Saturday, March 7, 2015

Diabetic recipe: Fennel soup

Posted by Chantel Martiromo
Recipe contributed by Delicious dishes for diabetes by Robin Ellis, Published by Skyhorse publishing. Inc. You can view its website at

This is adapted from Valentina Harris's Italian Farmhouse book and is wonderfully simple. The ingredients speak for its authenticity. Serve it over wholewheat simple. Serve it over wholewheat or rye toast, stroked with a bruise clove of garlic.

4 large bulbs of fennel- bruised bits removed, halved top to toe, then cut side down, each half finely sliced
3 clove of garlic- finely chopped
2 tbsp flat-leaved parsley- chopped
2 good tbsp olive oil
salt and pepper
1.2 litres/ 2pints/ 5 cups vegetable stock

1. Combine the fennel, garlic, parsley and oil in a large pan with a pinch of salt, and turn over in the oil.
2. Cook gently, turning to avoid burning , for about 1-8 minutes.
3. Add the stock and bring to the boil.
1. Simmer gently until the fennel is completely tender. Check for salt, and season generously with black pepper.

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