Ingredients
- 1 large bulb of fennel, cut in quarters
- 2 stalks of celery
- ½ avocado (to makes a creamy consistency. If you choose a small avocado then use the whole one)
- Juice from 1 lemon
- ½ a tsp sea salt
- ½ a cup of water
Throw it all in the blender, and blend for 2-3 minutes until smooth. Easy peasy!
If you would like it slightly warm, run through the blender for 7-8 minutes.
Adjust seasonings to taste.
To serve:
Place a washed handful of watercress in each bowl, and spoon the soup around it. Top with toasted seeds and a drizzle of flaxseed oil for an extra omega-3 boost. We accidentally glugged quite a large serving of oil on the top!
Toasted seeds
We sprinkled toasted seeds on the top of the raw soup for a tasty crunch. Bronywn suggests using any combination of seeds you like; sunflower, pumpkin, sesame and hemp seeds are all great to try. Dry fry them over medium heat, being careful not to burn.
Make extra and keep for sprinkling on salads, over fruit and yoghurt for breakfast, or simply for snacking on.
You can also make savoury toasted seeds by adding a good splash of tamari sauce to the frypan when the seeds are just toasted. Stir around until all the seeds are toasted and continue to heat gently until slightly dried.
