Chard, Fennel and Za'atar Soup

Serves: 4

Preparation: 10 minutes

Cooking Time: About 20 minutes

 

My daughter takes the credit for creating this delicious soup using baby Swiss Chard leaves and carrots from our vegetable garden and combining this with the Middle Eastern spice Za'atar, which transforms this soup into something special.

 

 

Ingredients
 

• 2-3 tablespoons olive oil

• Spanish Onion, sliced and diced

• One Fennel, finely chopped

• 3 carrots, peeled and diced

• 3 large cloves of garlic, minced

• 1 tablespoon Za'atar

• 1 litre of vegetable stock

• 2 bay leaves

• Large bunch of young chard, chopped

• Freshly ground Sea Salt

• Freshly ground black pepper

 



Method


1.  Add the onion, fennel, carrots and garlic to a deep saucepan with the olive oil, stir well, cover and allow to steam and soften

2.   Add the Za'atar and fry off for two minutes and then add the stock and bay leaves and boil until tender, about 15-20 minutes.

3.  Now add large bunch of young chard, tender baby leaves, stir in for 2-3 minutes until leaves start to wilt and the red stalks are soft.
 

5.   This soup can be garnished with a dollop of houmous , or a swirl of creme fraiche and served with hot crusty french baguette and cheese.