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Delicious and unique soup with fennel and brown rice. Very healthy and easily adaptable to be vegetarian, or add chicken or turkey sausage for some protein.
In a large pot or Dutch oven, heat the grapeseed oil to medium and then add rice. Saute 2 minutes then add the onion, carrot and celery. Saute until the onion is translucent and carrot begins to soften, about 10 to 12 minutes.
While the veggies are sautéing, slice the fennel bulb, using the green stalk if desired. Add the chopped fennel, minced garlic, fennel seeds, rosemary, turmeric, herbes de Provence, and salt. Saute an additional 2 minutes.
Add the chicken/vegetable broth and bring to a full boil. Cover the pot, reduce heat to medium low and simmer for 40 minutes.
The soup is ready when the veggies are soft but still al dente. If you prefer very soft veggies, cook longer at a higher temperature.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!