Fennel Soup

Fennel Soup is a fragrant and creamy vegetarian Greek dish that showcases the sweet, anise-like flavor of fennel. This comforting soup is perfect for a light meal or as an appetizer, delighting the palate with its unique taste and smooth texture.

Ingredients

• Fennel Bulb - 1 medium (about 200g)
• Olive Oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Vegetable Broth - 500 ml
• Potato - 1 medium (about 150g), peeled and diced
• Bay Leaf - 1
• Salt - 1 teaspoon (to taste)
• Black Pepper - 1/2 teaspoon (to taste)
• Lemon Juice - 1 tablespoon
• Fresh Dill - 1 tablespoon, chopped (optional for garnish)

Steps

1. Trim the fennel bulb, removing the tough outer layers and the fronds; reserve some fronds for garnish. Slice the fennel bulb into thin pieces.
2. In a medium pot, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
3. Add the minced garlic and sliced fennel to the pot, cooking for an additional 3-4 minutes until the fennel softens slightly.
4. Stir in the diced potato, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
5. Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the lemon juice, adjusting seasoning with salt and pepper to taste. Serve hot, garnished with fresh dill fronds if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, helping to combat oxidative stress.
• Contains dietary fiber, promoting digestive health.

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