Broccoli and Fennel vegan soup
500 g broccoli
3 medium carrots
Salt and pepper to taste
3-4 tablespoons of tapioca pearls (or oat flakes)
1 teaspoon fennel seeds
1 teaspoon sumac, dry lovage and celery
2 tablespoons dry shallots (or 1 fresh shallot)
2 tablespoons coconut butter
2 tablespoons hazelnut oil
In a saucepan, boil 1.5 liters of water. Salt it. Peel the carrots and cut into chunks. Quarter the fennel (mince the shallot, if you are prefer using fresh), split the broccoli into smaller bouquets. Dip the vegetables in boiling water. Once boiling resumes, reduce heat and cover the pan. Let simmer.
Ten minutes later, add the spices and tapioca (if you prefer oat flakes, add them the last 5 minutes). Continue cooking until vegetables are tender, but not more than 25-30 minutes.
Remove from heat and season the soup withcoconut butter and hazelnut oil. Mix until smooth. Serve the broccoli and fennel vegan soup with croutons or favorite nuts (freshly roasted without salt).