Have you ever eaten soup at a restaurant and it was too salty, your taste the preservatives and you wonder it the soup was made fresh the same day. Now you don’t have to worry about it, in a little more than 30 minutes you can make a delicious and fresh soup, without much preparation. If you love fennel, then this is the recipe for you. No matter if it is in de winter time and you need to warm up or summer time when you want a smooth soft soup with exquisite flavor, this fennel soup is the best.
You need these these ingredients: one organic large fennel bulb, one large potato, a small to medium onion, two garlic cloves, 1 small leek or a half of a big leek, and vegetable broth (bouillon) or two veggie cube.
Fennel has many health benefits such as having anti bacterial and anti inflammatory properties. Fennel contains beta-carotine, potassium and vitamin C. Fennel is a vegetable but is also used as an herb, especially the seeds that are dried to use as a spice. Many people say fennel tastes like celery and licorice. In this soup you taste both mildly, the soup is soothing and freshening at the same time.
Serve the soup hot with your favorite bread. Add some arugula, breadsticks or your favorite salad. When not eating all of it, you can save the soup for one or two days and it will still be delicious.
Fennel Soup
Equipment
- 1 immersion blender
Ingredients
- 1 large fennel bulb
- 1 small leek
- 1 onion
- 2 garlic cloves
- 1 big potato
- 2 veggie bouillon cubes
Instructions
- Cut the fennel bulb in small pieces. Trim the stalks and cut off the root.
- Slice the leek, the onion and garlic. Wash and peel the potato and cut it in half. In a sauce pan, add all the ingredients except the veggie cubes, and add 2 cups of water.
- Boil until all contents are soft. Let the soup cool off for 5 minutes.
- Now take the immersion blender and blend the soup smooth.
- Add the veggie cubes and stir and boil for 1 more minute so the bouillon is dissolved. No salt needed for the bouillon contains salt already. Serve the soup hot.