Preferably made in a pressure cooker or InstantPot, this soup whiles away any winter blues or bugs. Especially that nasty flu that has been making its way around PB.
You will need a hand held immersion blender to puree (or blender, but that’s messier).
INGREDIENTS
EV Olive oil
1 large fennel bulb, cleaned, rough chopped, deep green and feathery parts removed
1 large spanish onion, rough chopped
1 garlic clove, peeled and cut in half
2 medium carrots, peeled and rough chopped
3 celery stalks, medium chopped with leaves
2 t frozen ginger cubes or fresh grated ginger
2 spoons of vegetable base broth or 2 cubes
dried herbs (such as Italian herb blend) to taste
1 T salt, more may be needed to taste
4 T tomato paste
Saute first five ingredients on medium high eat until onions soften and garlic is fragrant.
Add 6 cups of water, ginger, broth base, herbs, salt and tomato paste. Cover and cook at high pressure for 12 minutes (or 50 if using a regular pot)
Open and allow to cool for five minutes or so. Puree with hand held blender (or in batches with a regular blender).
Adjust salt, season with pepper and other herbs (fresh tarragon or thyme are especially nice!)
A dollop of cream can be added to each serving, but not to the whole pot–this will allow for longer preservation in fridge. Consume in 3 days or freeze.
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