Fennel Soup

Zeinab’s private orchard in Gabal El Safsafa gives her most of the ingredients she needs to make the family meals. She garnishes soups and salads with fennel leaves and uses the seeds in her dukka. She prefers to leave the bulb in the ground, using only the seeds and the leaves (that regrow each time). We reimagined her vegetable soup with the bulb for a stronger fennel flavour, adding apples for freshness and a tart finish.