Carrot and Fennel Soup
by Ruth Cousineau
Ingredients
2 medium or 1 large fennel bulb with fronds
450g carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken (or vegetable) stock
2 1/2 cups water
1 teaspoon fennel seeds
The veg is delicious and the growers at Largo are friendly and knowledgable. It's great to know I'm supporting locally grown food. Can't wait for the next box!
— Murray Morrison
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.