Soupe au Fenouil

Ingredients

• 1 kg Onion (peeled and diced)
• 400 g Fennel Bulb (trimmed and thinly sliced)
• 500 g Potatoes (peeled and cubed)
• 2 L Vegetable Broth (store‑bought or homemade)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (adjust to taste)
• 3 g Black Pepper (freshly ground)
• 30 g Fresh Parsley (chopped, for garnish)

Instructions

1. Heat Oil and Sauté Aromatics

   Place the large pot over medium‑high heat, add the olive oil, then add the diced onions and sliced fennel. Cook, stirring occasionally, until the onions become translucent and the fennel softens, about 5 minutes.

   Time: PT5M

2. Add Potatoes

   Add the cubed potatoes to the pot and stir for 2 minutes to coat them with the aromatics.

   Time: PT2M

3. Introduce Broth and Bring to Boil

   Pour the vegetable broth into the pot, increase the heat to high, and bring the mixture to a rolling boil.

   Time: PT5M

4. Simmer Soup

   Once boiling, reduce the heat to a gentle simmer. Cover partially and let the soup cook for 40 minutes, or until the potatoes and fennel are fork‑tender.

   Time: PT40M

   Temperature: low simmer

5. Season

   Taste the soup and season with salt and freshly ground black pepper. Adjust seasoning as needed.

   Time: PT2M

6. Serve and Garnish

   Ladle the hot soup into bowls and sprinkle chopped fresh parsley on top for a bright finish.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

4 g

Fiber

4 g