Fennel and potato soup
Today we offer you a tasty and nutritious recipe for cold winter evenings: fennel and potato soup; very useful because it is purifying, draining and anti-bloating.
Generally the leaves and upper parts of the fennel are thrown away because they are too stringy, but not in this case: the "waste" of the fennel is very tasty and rich in minerals and valuable vitamins.
Fennel and potato soup, ingredients
- 700g of fennel
- 350g of potatoes
- Salt to taste
- Water to taste
- ½ glass of milk
- 1 teaspoon of fennel seeds
How to prepare fennel and potato soup
Peel the potatoes and cut them into cubes, then plunge them into cold water. In the meantime, clean the fennel and cut it into rather thin slices.
Put the fennel and potato pieces in a pot and cover completely with water, add salt and a teaspoon of fennel seeds. Boil the vegetables on a medium heat for 20-30 minutes, until soft.
Blend the vegetables with an immersion blender and add half a glass of milk for a more fluid fennel and potato soup. Serve with a drizzle of oil and toasted fennel seeds.
