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Tomato Soup With Dill And Fennel Recipe

by Global Cookbook

Ingredients

3 c. vegetable stock     Or possibly, 1 1/2 cube Knorr Vegetable Bouillon in 3 c. warm water 1 c. (1 medium) Vidalia or possibly sweet type onion, finely minced 1 c. carrots, cut into small dice 1 c. (2 medium stalks) celery, strings removed, diced small

4 clv garlic, crushed, peeled, finely minced 1 tsp dry dill 1/2 tsp grnd fennel 1/4 c. bulgur, or possibly couscous     salt and black pepper to taste     lemon wedges to serve

Directions

1. Heat 1/2 inch of the vegetable stock in a large pan, then add in the onions, carrots, celery, and garlic and saute/fry for about 5 min, till beginning to soften, adding a little more vegetable stock if it gets too dry. Add in the remaining stock, dill, fennel, tomatoes with their juice, and the grain. Mix well and bring to the boil, then simmer, covered, for about 15-20 min, or possibly till the grain is softened, stirring occasionally.
2. Season to taste and serve with the lemon wedges - fresh lemon juice sharpens the taste wonderfully

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