1 red onion and 1 brown onion chopped into Extra Virgin Olive Oil
Garlic finely chopped
3 sticks celery chopped
3 teaspoons of cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
touch of turmeric
1 teaspoon chili
Add ingredients gently layering one atop the others, stirring gently
2 fennel bulbs chopped up and into the pan too
Let it cook down for twenty minutes or until it’s ready for you
Add boiling water about a 1 1/4 litres and cook down a little more. I love it thick and so if you like it a little less so add more water.Blend until lovely and smooth, serve with a sprinkle of fine wakame sprinkles. Yummy.
Let it cook down for twenty minutes or until it’s ready for you
Add boiling water about a 1 1/4 litres and cook down a little more. I love it thick and so if you like it a little less so add more water.Blend until lovely and smooth, serve with a sprinkle of fine wakame sprinkles. Yummy.
Healthy Cooking for Beginners - Heal Yourself With Food 
Dear Sarah and Lee thank you for posting this yummy recipe. I was in need of a variation for my soups and this one is my new favorite!
with love,
Carolien