Fennel Soup
Prep Time25 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Servings: 4 people
- 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
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.
Serving: 100g | Calories: 109kcal | Carbohydrates: 7.2g | Protein: 7.8g | Fat: 5.4g