November 20, 2018
I really love the flavor of fennel. And I actually made a similar recipe a while ago (Fennel soup with cashews). Only this time I added some leek too and topped it with blended sunflower seeds. The result is a gentle fennel – leek soup that will fill you up nicely in this weather.
ingredients
For the soup
300
g
fennel
250
g
leek
250
g
potato
1
tablespoon
oil
2
tablespoons
brown sugar
1
l
water
Salt and pepper
For the sunflower seeds topping
60
g
roasted sunflower seeds
50
ml
water
1 tablespoon
olive oil
1/2 teaspoon
thyme
1
teaspoon
vinegar
Salt
instructions
- 1.
Chop fennel*, leek and peeled potatoes.
- 2.
Heat oil in a pot and start roasting fennel and leek. it will take about 5 minutes. Add sugar and roast it for another 3 minutes while mixing.
- 3.
Add potatoes and pour in water. Add salt and pepper and let it cook for 10 minutes.
- 4.
When everything is cooked blend it, pour back in the pot and adjust the flavor with salt and pepper if necessary.
- 5.
For sunflower seeds topping just blend everything with a small food processor and top the soup with it.
wise-ass corner
*Make sure to chop fennel to very small cubes so there won’t be much fiber after blending.
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