Carrot and fennel soup
A simple, creamy soup ~ dump all the ingredients together and cook it. A comfort soup in cold, rainy weather.
Ingredients
- 1.5 tbsp olive oil
- bayleaf -1, peppercorns- few, thyme - 1/2 tsp or as per your taste
- 4 cloves garlic
- 1 onion chopped
- 1 medium potato peeled and chopped
- 2 medium carrots chopped
- 1 fennel bulb chopped
- 4 cups water or homemade vegetable stock
- salt to taste
- fennel leaves, hemp seeds, ground pepper to garnish
Instructions
- In an Instant pot or stock pot on a medium heat add olive oil, bay leaf, peppercorns, thyme.
- Add garlic, onions, potato, carrot, and fennel bulb. Saute for few minutes.
- Pour 4 cups of water and pressure cook for 5 minute or in a stockpot for 12 minutes.
- Once cooled, transfer to the blender and puree it. Strain if needed.
- Warm the soup before you serve. Add toppings.
Notes
- If you like to roast in the oven skip the first 2 steps. Then blend with vegetable stock/water.
- You can skip potato, I want to have a silky thick soup, so I added potato. You can add sweet potato too.
- If you like chunky soup, use a hand blender and blend roughly for few seconds.