A prime example is this humble, comforting soup of cabbage, fennel, tomatoes and white beans. The star is an entire (small) ...

The other pan is for onion and fennel, with 1 teaspoon salt, 1 teaspoon fennel seeds, a crack or two of pepper and 2 tablespoons of olive. Mix the ingredients on a sheet pans with your hands or ...

In a medium pot over medium heat, melt butter. Stir in onions and salt. Cook, stirring occasionally, until onions are translucent and just starting to have some color, about 6 minutes. Add fennel ...

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.

Recipe adapted from the Produce for Better Health Foundation. Try this great autumn soup recipe. In a large pot, combine all ingredients (except yogurt, if using). Bring to a boil over high heat.

Soup Broth Bread’ by Rachel Allen is published ... While the onions are cooling, toast the fennel seeds in a dry frying pan over a medium to high heat. Crush them well, then add to the onions.

Lightly crush the fennel seeds using a mortar and pestle ... Add the balsamic vinegar, check seasoning and if the soup is too thick add a little more hot water. Serve with some grated cheese ...

For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.

For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.