Tofu Fennel Soup

Hello everyone! So I’ve mentioned I moved in my last couple posts. So far, I am LOVING it here! I also loved making and enjoying this delicious soup in my cozy kitchen. The property here is just beautiful. I actually had a photoshoot with one of my (gorgeous) good friends, Emma! It was so much fun, she brought over a few different outfits (I basically just gave her a guideline and asked her to bring a couple dresses including a favorite I had of hers, and atleast 1 all black outfit, since black goes with anything). We walked around the whole property, and even got some nice shots up in the attic! (That was actually Brett’s idea, so, thanks Brett!). I posted a peek of them below, but if you’d like to see the whole shoot, you can also visit my facebook page: Jelisa Jeffery Photography.

But anyway, back to this soup! I absolutely adore the flavour of fennel, and that slight black liquorice taste it has. It’s even better, and more comforting in a bowl of soup, and I didn’t know that until I tried out this recipe idea I had. The fennel just looked so perfect on the grocery store shelf – and it had huge long stems with those feathery leaves and I knew I had to get one, but I didn’t know what I wanted to do with it. At first I thought of a salad. But I couldn’t for the life of me think of what else I wanted to put it in. I was thinking of all the things I already had at home, and one of them was rainbow baby carrots. I think it was that thought that steered me in the direction of a soup. I love carrots in soup. So I grabbed some vegetable broth and went home to try it. It was exactly as I hoped it would taste!

There’s something about enjoying a bowl of soup on a crisp fall day. Once I ate it, it was like all my problems floated away. Actually, right before I had some, I had a slight hiccup when I was going to take my pictures. I noticed my giant picnic basket of props and things was missing! I had accidentally left it with a giant assortment of things that belonged to other people. We recently had a thanksgiving pot-luck feast with our friends/landlord, and a lot of people left their things to be picked up after. Our landlord picked up a load of the stuff not realizing that basket was mine and when I realized it was gone I slightly panicked, worrying where it had ended up. Luckily he hadn’t dropped it off anywhere yet, and brought it back to me on his way home! Although I didn’t have my things for this photo, I just used this cute blue plaid table cloth I found in a blanket box! Then I ate my soup, and didn’t have a care in the world.

It feels like October is just flying by! I haven’t been doing nearly as many things as I wanted to have done by now, but that’s okay! Hopefully November slows down a bit. Hope everyone is having a wonderful fall season!


Tofu Fennel Soup

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4

Ingredients

  • 1 fennel
  • Salt & pepper, to taste
  • 3 tbsp. soy sauce
  • 300 g tofu, cubed
  • 1 c chopped baby rainbow carrots (or any)
  • 1 c water
  • 2 c vegetable broth
  • 2 tbsp. olive oil
  • 1/2 white onion
  • 1 clove of garlic, minced

Directions

  1. Heat olive oil in a medium pot over medium heat.
  2. Chop the bulb of the fennel and chop up the feathery leaves at the end (discarding the thick stems)
  3. Add the garlic and onion to your hot oil, cook and stir until fragrant.
  4. Add the vegetable broth, water, chopped fennel bulb and carrots. Add salt & pepper. Bring to a simmer and cover. Let cook 15-20 minutes.
  5. Heat olive oil in a pan over medium heat. Add the tofu, 1 tbsp soy sauce and 2 tbsp of the stringy fennel bits.
  6. Cook, stirring often to get the tofu crispy on all sides.
  7. Add the tofu to the soup, along with the remaining stringy bits of fennel and 2 tbsp soy sauce. Let cook another 2 minutes.
  8. Serve immediately and enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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