GREEN BEANS AND FENNEL SOUP

Soup has a very high nutritional value, containing many vitamins and minerals. Here we find a great amount of fibres that reduce sanguineous glucose and cholesterol, improving even the intestinal function

Green beans are diuretic, tones the heart and are hyperglycaemic. Fennel is anti-inflammatory, stimulant, anti-spasmodic, vermifuge, digestive, diuretic and expectorant.


Ingredients:

•     6 to 7 Large potatoes
•     1 Fennel bulb
•     3 Carrots
•     3 Garlic cloves
•     1 Onion
•     1 Bay leaf
•     2 Big and ripe tomatoes
•     1 coffee spoon of Cumin
•     200g Green beans (1/2 whole and 1/2 in smaller squares)
•     1 Branch of Parsley
•     2 Branches of Mint
•     Salt
•     1 to 2 Litres of water

Preparation:

In a mincer, chop the fennel, onion, garlic, carrots, tomato and parsley. Then, place in a large pan and season with the bay leaf, cumin and enough salt. Bring to a boil for 5 minutes. 

Peel the potatoes. Put water in the pan half way and combine the potatoes and half of the whole beans, letting them cook on medium heat for 15 min.

After cooking, blend everything with the hand blender. Turn the stove on and place the remaining green beans cut into small pieces with the mint , letting it cook for another 10 to 15 minutes. 

Your soup is ready!


Enjoy it!