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Before you jump to Sig's Fennel and Carrot Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Making the decision to eat healthily offers many benefits and is becoming a more popular way of living. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get people to follow a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically assume that healthy diets require a great deal of work and will significantly change how they live and eat. It is possible, however, to make several simple changes that can start to make a good impact on our daily eating habits.
You can make similar modifications with the oils that you use to cook your food. Olive oil is a monounsaturated fat which can help to lower bad cholesterol. Olive oil also has vitamin E which is great for your skin, among other things. It might be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. If at all possible, try buying organic produce that has not been sprayed with poisonous chemical substances. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier because you will be able to get the fruit when it is the freshest and ripest.
To sum up, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to sig's fennel and carrot soup recipe. You can have sig's fennel and carrot soup using 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Sig's Fennel and Carrot Soup:
- Use 1 bulb fennel
- You need 1 large potato
- Prepare 1-2 carrots
- You need 200 ml vegetable stock
- Provide 1 bayleaf
- Get 3/4 teaspoon medium curry powder
- Take 2 tablespoon olive oil
Instructions to make Sig's Fennel and Carrot Soup:
- Wash and chop the carrots, fennel and potatoes into small pieces. Put them into a heated pan with a little olive oil, saute them gently until almost soft. Add the bayleaf. When the vegetables are ready add the stock and curry powder. Turn up heat cook for about 15-20 minutes until the vegetables are soft enough to put into a blender. Remove bayleaf. Cool vegetables down before you put them into your blender.
- Blend the vegetables into a smooth soup. Add a little more stock or water if necessary. Taste and season
- I shaved some carrots slivers very thinly to garnish the soup,I can imagine this soup to be very nice with a good piece of salmon, cod or monkfish.
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