Fennel Tea and Fennel Soup
Fennel belongs to the umbellifer family and was named Medicinal Plant of the Year in 2009. Due to its beneficial compounds, fennel is especially recommended for digestive issues and colds. It contains essential oils, silica, mineral salts, starch, and vitamins A, B, and C.
Ingredients
Fennel Tea
- 1 tsp crushed fennel seeds
- 250 ml water
Fennel Soup
- 2 fennel bulbs
- 1 onion
- 2 potatoes
- 1 L vegetable broth
- 350 ml wine
- 250 ml heavy cream
- A little butter
- Pepper
Preparation
Fennel Tea
Pour boiling water over the crushed fennel seeds. Let steep for about ten minutes, then strain. Sweeten with honey if desired.
Fennel Soup
- Wash the fennel and slice it into thin strips.
- Peel and finely chop the onion.
- Heat the fennel and onion in a pot with butter, then deglaze with white wine.
- Add vegetable broth, season with salt and pepper, and let it simmer.
- Peel the potatoes, dice them finely, and let them simmer for 15 minutes until soft.
- Finally, add the heavy cream and blend with an immersion blender until smooth.
Shelf Life
Fennel soup should be consumed fresh.
Application
For coughs or digestive issues, it is recommended to drink 2 to 4 cups of fennel tea daily.