Spicy Tomato Fennel Soup

• Gluten free

• Produce

  • 2 Bay leafs
  • 1 Fennel, large bulb
  • 4 Garlic cloves, large
  • 1 Onion
  • 2 1/2 lbs Tomatoes, fresh

• Canned Goods

  • 3 (14 ounce can Chicken stock

• Baking & Spices

  • 1 tsp Red pepper flakes, dried
  • 2 tsp Salt
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on savorthebest.com

Description

Ingredients

• 1 onion, diced
• 1 large fennel bulb, diced
• 2 teaspoons salt
• 1 teaspoon dried red pepper flakes
• 4 large garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 ½ pounds fresh tomatoes, diced
• 1 cup dry white wine
• 3 (14 ounce) can chicken stock
• 2 bay leafs

Directions

• In a large soup pot, heat a coupe of tablespoons of olive oil or water over medium high heat. Add the onion and fennel and cook, stirring occasionally, until softened, about 8 minutes. Stir in the salt, red pepper flakes, garlic, cumin and turmeric and stir for a minute. Add the tomatoes, wine, chicken stock and bay leafs, bring to a boil then reduce the temperature to medium and simmer the soup stirring occasionally for 30 minutes. Discard the bay leafs.