Fennel Seed Broth

• Preparation time: 20 mins
• Cooking time: 90 mins
• Serves: 6

Ingredients:

2 litres water
1 large carrot, cut into 1 cm thick pieces
1 large potato, cut into a cm thick pieces
¼ c fennel seeds
1 small onion, diced
1 t Chicken Style powder
½ t turmeric
½ t salt
1 t tomato paste
1 t vegetable stock powder
1 t cold pressed olive oil

Method:

1. In a medium saucepan, add water and fennel seeds. 
   
   
2. Bring to the boil. 
   
   
3. Immediately reduce heat to low so the water doesn’t evaporate. 
   
   
4. Cook for 45 minutes.
   
   
5. Drain the water into a bowl, straining out the fennel seeds.
   
   
6. Return the water to the saucepan. 
   
   
7. Add all the ingredients.
   
   
8. Bring to the boil. 
   
   
9. Reduce heat to low. 
   
   
10. Cook until the vegetables are tender.
    
    
11. Check for seasoning.