Savory Fennel Soup
Fennel soup can be a great alternative to traditional soups when you want something a little different, but no less delicious.
Enjoy and warm up with this great homemade fennel soup recipe.
- 1 fennel bulb, thinly sliced
- 450 g (1 lb) carrots, peeled and quartered lengthwise
- Spanish 1 medium white onion, peeled and quartered
- 2 tsp natural sweetener
- 2 tbsp olive oil
- 2 tbsp melted butter vegan
- 1/4 cup dry white wine
- 950 ml (1 qt) vegetable broth
- Black pepper , freshly ground
- Additional salt to season
- Fennel leaves for garnish (optional)
To start, we need to roast the vegetables. This helps caramelize and intensify the flavours for the soup.
Preheat oven to 220 ° C (450 ° F) and either spray some cooking spray or spread some olive oil on a baking sheet.
Spread the fennel, carrots and onions in the pan. Pour some more olive oil on top, and add salt and pepper.
Turn the vegetables often with a spatula or fork to make sure they don't burn.
After about 30 minutes, the vegetables should be caramelized. poke them with a fork to test if they are tender.
Take the veggies and put them in a blender. They should be pureed to be added to the broth.
Speaking of the broth, add butter, white wine, and vegetable broth to a pot. If you don't want to add the wine, try orange juice instead! Simmer for 5 minutes while mixing everything together.
Next mix in your vegetable puree and cook for 15 to 20 minutes.
You can decide how thick you want your soup by adding more broth. Remember, the more broth you add, the thinner the soup will be.
All that's left is to enjoy! Some people like to add the fennel leaves on top as a garnish, it looks and tastes great!