Fennel & Ginger Citrus Soup

Ingredients

• 1 onion

• 1 leek

• 2x celery sticks

• 2x carrots

• 2x fennel bulbs

• big thumb of ginger

• 6 garlic cloves

• 1 lemon

• 1800ml light stock

• Buckwheat noodles

• Extra virgin olive oil

• Leftover roast meat/grilled chicken breast/tofu

Method

1. Roughly slice your onion, leek, celery, carrot and fennel and garlic. Peel and grate your ginger

2. 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

3. Add in your ginger and garlic and fry for a couple more minutes

4. Squeeze in the juice of the lemon, add the stock, bring to the boil, reduce the heat and simmer gently for about 30 minutes

5. Whilst the soup is simmering, cook your noodles according to packet instructions

6. 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