Tomato & Fennel Soup

This recipe is made with ingredients to reduce inflammation in your joints

This recipe is made with ingredients to reduce inflammation in your joints

You will need:

1 750ml tub of Dr Broth Ginger Chilli Chicken bone broth

2 medium onions, chopped

2 medium carrots, peeled and chopped

2 stick celery chopped

1 tbls chopped fresh garlic

2 400g tins of whole peeled Italian tomatoes

2 teaspoons fennels seeds

Salt and pepper

Extra VirginOlive oil

20 sage leaves

Method:

In a medium saucepan on the stove top add 1 tbls olive oil and the chopped garlic, fry until golden brown and stir in the onion, carrot, celery and fennel seeds.

Add a pinch of salt and stir through

After 4/5minutes stir in the whole peeled tomatoes and the Dr Broth bone broth.

Bring to a simmer and let it cook for about 45 minutes. Stirring occasionally.

Blend with a stick blender, being very careful with the hot liquid.

In a frying pan, gently fry the sage leave in 2 tbls olive oil until crisp.

Serve the soup with fried leaves and an extra splash of olive oil.

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