• Serves: 4
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: easy

Well, that was summer, *sigh*. Trees have changed colour, t-shirt and shorts are less socially acceptable and only the hardcore among us are still barbecuing. But that also means that we can start to indulge ourselves in some autumnal comfort food.

Put down that carton of factory produced soup! This is a really easy recipe using natural antioxidants. If you want to blend it at the end to make it look more like a traditional soup you can but I prefer to leave it clear.

Also, don’t worry about the fennel.  If, like me, you hate anything aniseed-like (I must be the only Greek guy in the world who hates Ouzo) don’t worry – the cooking process, along with the butter and coriander, gets rid of that flavour and turns it into something much more tasty and satisfying.


here's what you'll need...

  • A quarter of a fennel
  • A handful of carrots (I used baby ones because they’re slightly sweeter)
  • Half a handful of shallots (you can use onions but again I prefer the flavour)
  • 3 cloves of garlic
  • 3 slices of ginger (you don’t need to peel it)
  • A handful of your favourite mushrooms
  • A handful of coriander
  • Salt, pepper and butter to season
  • A quarter cup of rice



You could add a few rashers of smoky back bacon or any leftover chicken you may have. I’ve used rice here but there’s nothing to stop you from using a handful of pasta or noodles.

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here's how it's done...

  • 1

    Roughly chop and peel all your ingredients. You can top and tail the carrots but I usually leave them unpeeled. Big chunks of fennel are actually a bit awkward to eat so I tend to chop them up a bit smaller.

    instructional 4

  • 2

    For garlic, a fast and easy way to prep is to flatten them with the side of your knife then simply peel off the skin.  I always feel you get more flavour from them this way, too.

    instructional 2

  • 3

    Wash your rice, add to 4 pints of simmering water, then add everything else but the seasoning and the coriander.  Simmer on a low heat for 10-12 minutes before adding a knob of butter and salt and pepper to taste.

    instructional 1

  • 4

    Find your favourite spot on the sofa, curl up with a good book and enjoy a hearty soup that is full of goodness.

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By Finn Christo on 28.10.13

Guest Contributor

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