Hello everyone!
Today I propose you a delicate and tasty recipe with fennel, a vegetable rich of properties that I will illustrate below. Fennel is known for its digestive properties, and generally is an ally of the entire gastrointestinal tract. It has indeed the ability to prevent the formation of intestinal gas and contains anethole, a substance capable of acting on painful abdominal contractions.
Today I propose you a delicate and tasty recipe with fennel, a vegetable rich of properties that I will illustrate below. Fennel is known for its digestive properties, and generally is an ally of the entire gastrointestinal tract. It has indeed the ability to prevent the formation of intestinal gas and contains anethole, a substance capable of acting on painful abdominal contractions.
Fennel also has cleansing properties, particularly in the liver and blood. It also has anti-inflammatory.
It composed primarily of water; between the minerals the most present is potassium; contains vitamin A, vitamin C and some B vitamins is fairly rich in flavonoids. It provides very few calories.
Fennel is delicious raw in salads, finely chopped, or cooked in various ways. Here I propose a delicate soup, very tasty but light.
Ingredients for a portion:
1 fennel
1 small potato
A handful of basil
Flaxseed
Pumpkin seeds
Extra virgin olive oil
Method:
Cut the fennel into small pieces and put them in a pan with a little 'of water. Add the potato, cut into small pieces. I recommend you do not put too much water otherwise the soup will be watery. Better to put little and then add more if needed.
Cook for about 15-20 minutes until the fennel is that potatoes are very soft. Now add a big handful of basil and a tablespoon of flaxseed and mix everything with a hand blender until you obtain a creamy and homogeneous consistency. If too dry you can add water. Leave on low heat another few minutes before serving. Season with pumpkin seeds, basil and extra virgin olive oil. Bon appetit!
It composed primarily of water; between the minerals the most present is potassium; contains vitamin A, vitamin C and some B vitamins is fairly rich in flavonoids. It provides very few calories.
Fennel is delicious raw in salads, finely chopped, or cooked in various ways. Here I propose a delicate soup, very tasty but light.
Ingredients for a portion:
1 fennel
1 small potato
A handful of basil
Flaxseed
Pumpkin seeds
Extra virgin olive oil
Method:
Cut the fennel into small pieces and put them in a pan with a little 'of water. Add the potato, cut into small pieces. I recommend you do not put too much water otherwise the soup will be watery. Better to put little and then add more if needed.
Cook for about 15-20 minutes until the fennel is that potatoes are very soft. Now add a big handful of basil and a tablespoon of flaxseed and mix everything with a hand blender until you obtain a creamy and homogeneous consistency. If too dry you can add water. Leave on low heat another few minutes before serving. Season with pumpkin seeds, basil and extra virgin olive oil. Bon appetit!