BONE BROTH WITH FENNEL AND ANISE
This bone broth combines the rich and collagen-packed base of chicken bone broth with the gentle sweetness of thinly sliced fennel and the subtle liquorice notes of anise seeds. A splash of apple cider vinegar unlocks minerals and adds a bright tang, while a drizzle of olive oil lends silkiness and healthy fats. This bone broth with fennel and anise is perfect as a warming start to the day or a restorative evening tonic, which supports digestion, joint health and skin vitality. This broth is quick to prepare yet deeply flavourful. This single-serving broth requires minimal ingredients and effort. Whether sipped slowly like tea or enjoyed alongside a light meal, it provides comfort, nourishment and a hint of Mediterranean flair.
RECIPE CATEGORY
Drinks
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATIONARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat, Healthy, Low Sodium, Quick & Easy, Organic, Wheat / Gluten‑Free
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 cup chicken bone broth
- ¼ cup thinly sliced fennel
- 1 teaspoon apple cider vinegar
- ½ teaspoon olive oil
- Pinch of anise seeds
FULL NUTRITIONAL INFORMATION
- Energy 45 kcal
- Protein 6 g
- Carbohydrate 1 g
- Fat 1.5 g
- Saturated fat 0.3 g
- Fibre 0.5 g
- Sugar 0.5 g
- Sodium 250 mg
PREPARATION
- Heat The Broth: Pour 1 cup of chicken bone broth into a small saucepan and bring to a gentle simmer over medium heat.
- Add Fennel: Stir in ¼ cup of thinly sliced fennel. Simmer for 3 to 4 minutes until the fennel softens slightly but retains a light crunch.
- Incorporate Vinegar: Remove the pan from the heat. Stir in 1 teaspoon of apple cider vinegar to help extract minerals and add bright acidity.
- Drizzle Oil: Pour ½ teaspoon of extra virgin olive oil over the surface, swirling the pan gently to disperse the oil into the broth.
- Season With Anise: Sprinkle a pinch of anise seeds into the broth. Allow them to infuse for 30 seconds, releasing their gentle liquorice aroma.
- Adjust Flavour: Taste the broth. If desired, add a tiny pinch of sea salt or more vinegar to balance the sweetness of fennel.
- Rest Briefly: Let the broth stand off the heat for one minute so flavours meld without over‑softening the fennel.
- Serve: Ladle into a warmed mug or bowl, ensuring anise seeds and fennel slices are included in each serving.
PREP TIME
3 minutes
COOKING TIME
5 minutes
TIPS
- Warm The Bowl: Preheat your serving bowl with hot water to keep the broth hot longer.
- Slice Fennel Thinly: Use a mandoline or very sharp knife for consistent and delicate slices that cook quickly.
- Use Quality Broth: Optional for homemade or high-grade store-bought bone broth for maximum nutrients and flavour.
- Measure Precisely: A scant pinch of anise prevents overpowering liquorice notes.
- Stir Gently: Swirl the olive oil in gently to create a silky mouthfeel without breaking fennel slices.
- Serve Hot: Enjoy immediately after resting to appreciate the full aromatic profile.
VARIATIONS
- Herb Infusion: Add a sprig of fresh thyme or rosemary during simmering and remove before serving.
- Spice Boost: Stir in a pinch of crushed red pepper flakes for gentle heat.
- Garlic Note: Add a sliver of crushed garlic to the broth while heating for extra depth and remove before drinking.
- Citrus Twist: Finish with a few drops of lemon juice instead of vinegar for a brighter flavour.
- Vegetable Add‑In: Fold in a handful of baby spinach or kale just before serving for extra nutrients.
- Oil Swap: Use a drizzle of toasted sesame oil for a nuttier finish.
PREPPING AND STORAGE
- Fridge: Store any leftover cooled broth in an airtight container for up to two days. Reheat gently without boiling.
- Freezer: Freeze in ice‑cube trays or a sealed container for up to one month. Thaw overnight in the refrigerator and reheat gently.