Fennel Soup
A delicious soup, easy to make.
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.
Notes
Depending of which brand of veggie cubes you use, only one might be needed instead of two. If you use vegetable broth instead of water, you might need to add salt. Depending on your stove and size of sauce pan, the 30 minutes cooking time might be less. The rule is that the potatoes have to be soft.
You can add some toppings such as cilantro or parsley or arugula. When you are gluten free, your choice of bread of course is gluten free bread. This soup contains no oils, no dairy and yet is rich in taste.