🍲 Süt Artırıcı · Anne

A Warming Fennel and Chickpea Soup — A Light, Nourishing Meal for Breastfeeding Mothers

Made with fennel, chickpeas and seasonal vegetables, this warming soup gives breastfeeding mothers a light yet satisfying meal. Fennel is a gentle flavour traditionally preferred during the nursing period, while chickpeas add plant protein and fibre. Enjoy it as a warm bowl on autumn evenings or alongside a light lunch.

Ingredients

• • 1 medium bulb Fennel (finely chopped)
• • 1.5 cups (≈250 g) Cooked chickpeas
• • 1 small Onion (finely chopped)
• • 1 medium Carrot (small cubes)
• • 2 tablespoons Olive oil
• • 4 cups Hot water or vegetable stock
• • 1 tablespoon Lemon juice
• • 1 handful Fresh parsley (chopped)
• • 1 pinch (optional) Black pepper
• • to taste a little (optional) Salt

Directions

1. 1

   Gently soften the onion and carrot in the olive oil over low heat for 3-4 minutes.

2. 2

   Add the finely chopped fennel and sauté for another 2-3 minutes until fragrant.

3. 3

   Stir in the cooked chickpeas.

4. 4

   Pour in the hot water or vegetable stock; once it starts to boil, simmer over low heat for 15-18 minutes until the vegetables are very tender.

5. 5

   If you like, blend part of the soup and return it to the pot for a thicker texture, or blend it all for a smooth finish.

6. 6

   Before taking it off the heat, season with a little salt and black pepper to taste.

7. 7

   Serve hot, finished with the lemon juice and a sprinkle of fresh parsley.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.