Cooking, Soup

Fennel Vegetable Soup

Ingredients

Olive oil
2 onions cut into 3/4-inch dice
Salt
1 box of vegetable broth
1 fennel bulb, outer layer removed and cut into 3/4-inch dice
2 medium carrots, peeled and cut into 3/4-inch dice
3 Yukon Gold potato peeled and cut into 3/4-inch dice
2 teaspoons finely chopped fresh rosemary
Juice of 1/2 lemon

Preparation

In a big pot over medium-low heat: pour 3 tablespoons olive oil and stir in onions and 1 tablespoon salt. Cover pot and cook until onions are soft about 10 minutes.
In a small saucepan: pour the broth and bring to a simmer.
Stir in fennel and carrots into pot with onions. Cover and sweat until they begin to soften, about 5 minutes.
Stir in turnips and potatoes and cook 1 minute.
Add the vegetable broth and bring to a simmer. Cook over medium heat until vegetables are just tender, about 10 minutes.
Stir in rosemary. Turn off heat and season to taste with salt and lemon juice.
Serve into bowls and drizzle with olive oil.

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