Fennel Soup

Potato and fennel soup is a healthy and nutritious recipe, ideal for pampering yourself during the cold winter.

Fennel is a vegetable very often forgotten but in reality that deserves a spot on your plate


 for 2 people

2 carrots

 1/4 onion

 1 fennel

 2 potatoes

  200 ml=1 cup Tomato Sauce

 200 ml= 1 cup of water

 Fresh thyme

 Extra virgin olive oil

Salt and pepper to taste

Peperoncino=Chili pepper 

Chop the carrots and onion.

Slice the fennel.

Dice the potatoes.

 In a saucepan, fry the chopped carrots and onion with a drizzle of extra virgin olive oil.

 Add the fennel, diced potatoes and a few thyme leaves.

 Salt to taste. Cook over medium heat for about 10 minutes.

 Add the tomato Sauce and  water.

 Season with salt and pepper and cook for a further 20 minutes.

 Serve the soup hot.

 Native to the Mediterranean region, fennel is one of Italy’s most popular vegetables. Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications. In this recipe we have used the fennel cooked but there are plenty of ideas to eat it raw,such as in the recipe Fennel and Oranges.