Saturday, November 12, 2011

Chickpea & Fennel Soup

The "Chickpea and Fennel Soup" (page 156) is a delicious, warming soup that uses fresh fennel, both the bulb and the fronds, as well as ground fennel seed.  The tomato based broth uses canned crushed tomatoes, and with the addition of orzo, the final outcome is a little minestrone-like (only much simpler).  The only change I made to keep this soup within the McDougall guidelines was omit the oil when sautéing the onions. A sprinkle of vegan parmesan cheese at the table is a nice addition.


  1. I am so happy I found this blog! I was vegan for a year (and so very healthy!) and am working on getting back to it - I also love the McDougall approach, but find it difficult to cope without cookies etc - and I have and love this book! So I will be checking in regularly to see pictures of the lovely recipes, to see how I can make my food lower fat, and to be inspired. Thank you for doing this!

  2. Hi Powdered Almond! Thanks for stopping by and thank you for your very kind words! :) I'm happy my blog will help you on your journey to healthier eating!