Fennel soup

Preparation – 15 minutes

Wash the celery and remove any strings with a peeler, then cut the celery into chunks. Remove the green parts and the hard cores from the fennel bulbs.

Peel the onion and garlic cloves, then cut the onion and fennel bulbs into pieces of 1 to 2 cm and coarsely chop the garlic. Heat a large saucepan over a medium-high heat and add a splash of olive oil.

Lightly sauté the onion, garlic, celery and fennel, stirring occasionally. Meanwhile, peel the potatoes and cut them into chunks. Add the potatoes to the pan after 5 minutes or so, once the vegetables have softened

Make a bundle from the thyme and the bay leaf (a bouquet garni), with some (kitchen) string. This way, you can easily remove the herbs from the pan later on. Add the bouquet garni and the vegetable stock to the pan, and bring the soup to a boil. 

Finishing the fennel soup – 45 minutes

Reduce the heat and let the fennel soup simmer for 40 minutes. Remove the bouquet garni from the soup after 40 minutes.

Purée the fennel soup with a standard blender or a stick blender. Taste the soup and decide if any extra salt and/or pepper should be added. Enjoy!