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Cream of Fennel Soup by Lena

Updated: Mar 11

  • This is my favorite soup and I often make it, it is full of vitamins, has no calories and on top of that it is very tasty. Try it, you won't regret it! Follow recipe.

Soup for 4 people: simple, total time 40 min.
  • 1 onion/ finely chopped

  • 1 fennel whole + stems with leaves

  • 2 cloves garlic/ finely chopped

  • 30 g butter

  • 3 carrots/ chopped

  • 2 potatoes/ diced

  • fresh parsley, pepper, salt, dry spice to taste

  1. Wash well and finely separate the stalks from the fennel roots, (keep the stalks on the side and do not cook yet.)

  2. Peel the carrots and potatoes, all together with the root fennel, put in boiling water to cook for 7 minutes.

  3. Water do not throw away where vegetables were cooked to, put aside take out all the vegetables and chop finely. In another deep pan, put oil and chop the onion finely, put it to simmer until it gets a yellowish glassy color, then put all the vegetables in that pan (potatoes, fennel, carrots, and stalks of fennel, then add the chopped 2 clove garlic together with the butter, and mix it well for about 5 minutes.

  4. Add a bowl of water from another pot where the vegetables are cooked gradually. And leave to cook for 20 min. Occasionally always stir. Take a blender and mix all the vegetables well so that there are no lumps and gradually add water from the pot where the vegetables were cooked, so that it is a creamy soup and not rare! Add salt to taste, dry spice and pepper. Wait for the soup to boil and add the parsley leaves and leaves of fennel.

  5. Turn off the stove. Serve warm.

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