Fennel soup with smoked salmon

Ingredients for 2 servings:

• 1 fennel bulb(s)
• 125 g smoked salmon
• 1 garlic clove(s)
• 10 cocktail tomatoes
• 1 tbsp margarine
• 1 tbsp flour
• 150 ml vegetable stock
• 400 ml coconut milk
• some sour cream
• salt and pepper
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean, wash, and finely grate the fennel. Wash and halve the tomatoes. Crush the garlic. Melt the margarine in a saucepan. Add the garlic and flour and fry briefly. Deglaze with vegetable stock, add the coconut milk, and bring everything to a boil. Add the fennel and tomatoes and simmer for about 10 minutes. Slice the salmon. Now it’s time to serve. Ladle the soup into bowls, add a dollop of sour cream to the center, and top with the salmon. If the soup is too thick, thin it with a little warm water and season again with salt and pepper.