This Urla-style soup pairs fennel greens with tomato and rice for a bright gently tart bowl.
10 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash 120 g wild fennel, chop it finely, and remove tough stems.
Cook 1.5 cups grated tomato in 1 tablespoon olive oil for 4 minutes.
Add half a cup of rice and turn it with the tomato for 1 minute.
Add 5 cups hot water and boil for 12 minutes, until the rice opens.
Add the wild fennel and cook for 5 minutes, keeping the herb aroma from darkening too much.
💡 Tip: Adding the wild fennel in the final stage preserves its lively aroma.
🍽️ Serving suggestion: Serve the soup hot in a bowl with sliced bread on the side.
~138
kcal calories
3
g protein
20
g carbs
5
g fat
2g
Sugar
1.2g
Fiber
15.1mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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