Greenspirit Farm

Ingredients

• Fennel bulb and stems, set leaves aside to use later.
• One onion
• 1 tablespoon olive oil
• salt to taste
• 2 cups water
• 4 tomatoes, chopped
• a pinch or two of cayenne, or some chopped hot pepper, to taste
• croutons

Directions

1. Finely chop fennel and onion. Saute in olive oil for about 10 minutes until aromatic.
2. Add chopped tomatoes and water and simmer for another 20 minutes.
3. Add hot pepper and either blend for a smoother soup, or leave chunky, as you desire.
4. Serve warm or cold with croutons on top.
5. We added more spice, but without the spice this is still a delightful way to use fennel for a fresh, cleansing flavor. We also sprinkled some snipped leaves on top to make it pretty!

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