Gas-Reducing Fennel-Infused Veggie Delight

This veggie-packed soup is infused with the subtle anise flavor of fennel, making it a delicious and healthy way to get your daily dose of vegetables. The addition of peas adds a touch of sweetness and color, while the broth provides a rich and flavorful base.

Fennel has a long history of being used in cooking, dating back to ancient times. The Greeks and Romans used fennel to flavor their food, and it was also used in traditional Chinese medicine. In the Middle Ages, fennel was brought to Europe by the Crusaders, and it quickly became a popular ingredient in many dishes. Today, fennel is still used in a variety of cuisines around the world, and it is especially popular in Mediterranean cooking.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 fennel bulb, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 5 cups bone broth or vegetable broth
• 1/2 cup frozen peas

Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and fennel and cook for 1 minute more.
4. Add carrot, celery, and broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Add peas and cook for 5 minutes more.
7. Season with salt and pepper to taste.
8. Serve hot.

Why It Works

• The combination of fennel, carrot, and celery creates a flavorful base for the soup.
• The addition of peas adds a touch of sweetness and color.
• The broth provides a rich and flavorful base for the soup.
• Simmering the soup for 15 minutes allows the flavors to meld together.