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Creamy fennel soup

I love fennel! When in season, this soup is a simple way to enjoy its subtle aniseed flavour. : )

The simple ingredients give plenty flavour by themselves. As far as i am concerned, there’s no need to add cream but you could if you wanted to.

I add finely chopped parsley – or even better – dill right at the end for some raw vitamins.

Ingredients for 4 portions

  • 1 chopped onion
  • 2 leeks – the white portion
  • 2 medium size potatoes
  • 2 fennel bulbs
  • 4 garlic cloves (optional)
  • 1 TBSP or less of garlic
  • 4 mugs of water
  • 1/2 mug parsley or dill, finely chopped.
  • 2 TBSP coconut or olive oil

Instructions

  • Cut all the vegetables in small chunks and gently fry in the oil.
  • Add the boiling water
  • Bring to a boil.
  • When ready, simmer for about 20 minutes.
  • At the end of cooking, blend to a smooth consistency and add a sprinkle of the parsley and / or dill.
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