Fennel Soup II

Fennel is known for its aromatic flavor and has been used in culinary traditions around the world for centuries. It is believed to have originated in the Mediterranean region and was highly regarded by ancient civilizations for its medicinal properties.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Fennel Soup II

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 bulb Fennel Bulbs
• 1 medium Onion
• 2 clove Garlic
• 2 medium Potatoes
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 sprig Fresh Thyme
• 2 tablespoon Lemon Juice
• 2 tablespoon Fresh Parsley

Instructions

1. Trim the fennel bulbs and cut into thin slices.
2. Chop the onion and mince the garlic.
3. Heat olive oil in a large pot over medium heat.
4. Add the onion, garlic, and fennel to the pot. Sauté until softened.
5. Peel and dice the potatoes. Add them to the pot along with the vegetable stock.
6. Season with salt, black pepper, and fresh thyme.
7. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
8. Remove the pot from the heat and let the soup cool slightly.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in lemon juice and adjust seasoning if needed.
11. Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 16g6%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.