This Creamy Fennel Soup is a much tasty soup, easy to prepare and enjoy. This recipe can serve as a first course at lunch or dinner. Fennel is known for its properties that help the digestive system. It is helpful to us for improving digestion to eat and cook various fennel recipes, during this month, after the season holiday.
About the Fennel
The fennel is a plant species, part of the carrot family species, like celery, parsley, etc. It is an indigenous plant of the Mediterranean Sea area, and it also likes and cultivates in most countries of the world. Fennel has a more delicate taste when cooked and comes crispy when raw, crunchy, which softens in cooking. There are many ways to cook fennel, boiled, marinated in salads, soups, steamed, or even baked. The same as carrot, it is rich in Vitamin A. It also contains Potassium and dietary fiber. Try cooking fennel in your family, including this recipe on your weekly menu. The fennel seeds and fruits are rich in proteins, dietary fibers, vitamins B group, B1, B2, B3, B6, Vitamin C, and various minerals, like calcium, iron, magnesium, manganese, and phosphorus.
You can also try to cook our similar soup recipes as below.
Ingredients
- 1 fennel bulb
- 1 potato
- 1 zucchini
- 1/2 leek
- 1 can of cooked corn
- salt
- pepper
- fresh parsley
- olive oil
- lemon juice
- 2-3 tbsp ground Parmigiano cheese
- 200 ml of cream or milk (facultative)
Directions
How to use fennel in soup
- First, we wash the vegetables, and we will cut them into medium pieces. We clean the fennel carefully by washing it well from the soil as it is a root and grows underground. So, we remove the top layers and wash them in running water because they have soil debris between them. The outside of the fennel is somewhat durable than the inside, so you can avoid adding it to the soup, or we will boil them well and pass the mixture through a sieve after we have previously ground it in a kitchen blender.
How to make fennel soup
- In a saucepan, pour a few tablespoons of olive oil and add finely chopped leeks. We saute it for a few minutes and add the fennel cut into pieces.
- Continue stirring, adding all the ingredients in turn. Toss the zucchini and chopped potatoes. Mix well for a few minutes and add the corn, which we rinse in running water first. It is precooked corn, so it will not take much time for cooking.
- We will add a little salt and cover it with water, or chicken or vegetable juice as you prefer. Since we are at the beginning of the year after the holidays, we want to consume light meals as much as possible, so we add just water.
- Let the soup simmer for 30 minutes, and the corn and other vegetables should soften well. We pass it all in a shredder or blender.
- We will pass the blended mass through a fine sieve or colander to eliminate the fibers that may remain from the vegetables.
- Place the mixture obtained after draining through a sieve back in the pot, arrange the soup with salt, ground black pepper at the moment, fresh parsley, and lemon juice. I did not use cream in this recipe for a healthy and light one, but if you want, you can add the cream at the end, as we do with most creamy vegetable soups.
- Serve it warm with olive oil and ground Parmigiano Cheese on the top.
Bon Appetit!
My last thought about Fennel soup
Note: You can also serve this soup in pieces, not only creamy. You need to cut the vegetables into smaller cubes and uniforms to look beautiful to the eye in serving, as we do for minestrone. We cook it at the right time and enjoy it as above with our favorite spices.
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