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5 from 6 votes

Fennel Soup

Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 4 people

Ingredients

  • 600 g Fennel bulbs with green
  • 2 medium sized Fresh shallots
  • 1 tbsp Rapeseed oil
  • 800 ml Vegetable broth, instant
  • Salt and pepper
  • 4 tsp Sour cream

Instructions

  • Remove the roots of the fennel bulbs with the fennel green. Wash the fennel greens and the tubers, halve the tubers and remove the stalk in a wedge shape, quarter the fennel halves and cut into coarse strips. Peel shallots, halve and cut into wedges, heat oil in a saucepan and sauté the vegetables briefly.
  • Pour in the vegetable stock, bring to the boil and simmer for about 15 minutes. Finely puree the fennel soup with a blender. Season the soup with salt and pepper. Roughly chop the fennel greens. Place the fennel soup on plates, garnish with a teaspoon of sour cream and serve sprinkled with fennel greens.

Nutrition

Serving: 100g | Calories: 109kcal | Carbohydrates: 7.2g | Protein: 7.8g | Fat: 5.4g