So reviving and warming, this soup is really rejuvenating and I highly recommend for when you’re feeling a little low. Just making it is a soothing process in itself - chop up all your ingredients, get them going on the heat, add the liquid and let it simmer away while you get on with something else. Perfect example of a time when cooking becomes therapeutic for me. Makes three portions.
2x celery sticks
2x fennel bulbs
big thumb of ginger
6 garlic cloves
1800ml light stock
Extra virgin olive oil
Leftover roast meat/grilled chicken breast/tofu
Roughly slice your onion, leek, celery, carrot and fennel and garlic. Peel and grate your ginger.
Gently heat a little oil in a large saucepan, add in the onion, leek, celery, carrot and fennel and fry at a low temperature for a long time - until translucent and soft. At least 20 minutes.
Add in your ginger and garlic and fry for a couple more minutes
Squeeze in the juice of the lemon, add the stock, bring to the boil, reduce the heat and simmer gently for about 30 minutes.
Whilst the soup is simmering, cook your noodles according to packet instructions
To serve add in the protein of your choice, pour the soup over the noodles and finish with a good drizzle of olive oil and perhaps some fresh chopped parsley.