Fennel, Celery & Kumara Soup

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We survived. Just me and our sick little lady, for week without our man.

Despite bugs and sleeplessness, our Week Of The Girls was actually pretty enjoyable. Thanks to coughing fits and snotty noses, we didn’t get round to all the out-and-about, social activities I had originally planned. But we had a lovely week of snuggling, reading books to the dog in the teepee, an overnight visit from ‘Superma’ (a.k.a Grandma), small trips to buy treats, and walks around the neighbourhood.

Luckily I’d made a big pot of soupy goodness before our week began. It kept us going when I couldn’t be bothered cooking and just wanted something easy. This dish is currently sitting the top of my soup charts. I love the fennel flavour and the warm heartiness from the kumara. It freezes well, so if you have extra, store it away for a lazy (or busy) day.

So now that the week is over, the soup has been eaten, and sleep is returning to us; we’re over the moon to have our favourite guy back. It’s nice to have some girl time, but there’s nothing quite as good as being all together!

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Fennel, Celery & Kumara Soup

3 tbsp butter or olive oil
1 fennel bulb, chopped (fronds included – although you can reserve some for garish if you wish)
1 small onion, diced
3 stalks celery, finely sliced
3 garlic cloves, diced
1 tbsp fennel seeds
3 cups uncooked kumara, peeled and cubed (can substitute with potato if you prefer)
3 cups chicken stock
2 cups water
1 tsp salt
pinch black pepper

Melt the butter in a large pot over a medium heat. Add the chopped fennel, onion, celery, and garlic. once softened (about 10mins) add the fennel seeds, cook until smelling fragrant then add the kumara for 5 mins while stirring.
Pour in the chicken stock, water, salt and pepper and bring to a simmer. Cover and simmer for 20-30 mins until the kumara is very soft.
Blend to a smooth consistency with a stick blender or stand alone blender.
Serve with reserved fennel fronds if desired.

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