Simple Fennel Top and Polenta Soup

polenta

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa is higher in protein while cornmeal is a budget-friendly option.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier while water is a cost-effective base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more affordable.

nutmeg

🥗Healthier: cinnamon

💰Cheaper: allspice

Cinnamon offers a different flavor profile, while allspice is a budget-friendly alternative.

Introduce the dish and mention using fennel tops from a previous salad.

State that the soup can also use tops of other vegetables like cauliflower, turnips, or carrots.

Mention that a lot of soup is made in winter and summer.

Measure out 4 cups of chicken stock, mentioning it can be fresh or from a paste or bouillon cube.

Add 1 cup of chopped onion to the pot with the chicken stock.

Cover and let the mixture boil gently for about 15 minutes.

Prepare to thicken the soup by mixing 3/4 cup of cold water with 1/4 cup of cornmeal in a separate bowl to avoid lumps.

Add the cornmeal mixture to the boiling soup and bring it back to a boil, cooking for about 5 minutes.

Taste the soup and add pepper as needed, noting that no salt is required due to the salted stock.

Finish the soup with a dash of olive oil and optionally top with Parmesan or Romano cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens