Fennel & Rice Soup

• 1 Tablespoon Grapeseed Or Olive Oil
• 1/2 cups Brown Rice
• 1 whole Yellow Onion, Chopped
• 1 whole Carrot, Peeled And Chopped
• 2 stalks Celery, Chopped
• 1 bulb Fennel, Chopped
• 6 cloves Garlic, Minced
• 1/2 teaspoons Fennel Seeds
• 1/4 teaspoons Dried Rosemary
• 1/2 teaspoons Turmeric
• 1/2 teaspoons Herbes De Provence
• 1 teaspoon Salt, Or To Taste
• 8 cups Chicken Or Vegetable Broth

1. In a large pot or Dutch oven, heat the grapeseed oil to medium and then add rice. Saute 2 minutes then add the onion, carrot and celery. Saute until the onion is translucent and carrot begins to soften, about 10 to 12 minutes.
2. While the veggies are sauteing, slice the fennel bulb, using the green stalk if desired. Add the chopped fennel, minced garlic, fennel seeds, rosemary, turmeric, herbes de Provence, and salt. Saute an additional 2 minutes.
3. Add the chicken/vegetable broth and bring to a full boil. Cover the pot, reduce heat to medium low and simmer for 40 minutes.
4. The soup is ready when the veggies are soft but still al dente. If you prefer very soft veggies, cook longer at a higher temperature.

olive oil, brown rice, yellow onion, carrot, stalks celery, bulb fennel, garlic, fennel seeds, ubc, turmeric, herbes de, salt, chicken

Taken from tastykitchen.com/recipes/soups/fennel-rice-soup/ (may not work)