Fennel Soup

Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 45 minutes

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Ingredients

• 1 onion, chopped
• 4 fennel bulbs, trimmed and sliced
• 500 g peeled tomatoes (canned or fresh)
• 4 carrots, peeled and chopped
• 4 tablespoons olive oil
• 1 vegetable stock cube
• 1 liter water

Herbs & Spices (1 bunch, also known as ‘ramo cheiros’ in Portugal):

• 1 sprig rosemary
• 1 star anise
• 1 bay leaf

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Preparation Method

1. Prepare the Vegetables:
   • Peel and chop the onion. Trim the fennel bulbs and slice them thinly. Peel and chop the carrots into small pieces.
2. Cook the Onion and Fennel:
   • Heat the olive oil in a large pot over medium heat.
   • Add the chopped onion and sauté until golden brown, about 5 minutes.
   • Add the sliced fennel and continue to cook for 5 more minutes, stirring occasionally.
3. Add Tomatoes, Carrots, and Stock:
   • Stir in the peeled tomatoes, chopped carrots, and the vegetable stock cube.
   • Cook for 5 minutes, stirring occasionally to combine the flavors.
4. Add Water and Herbs:
   • Pour in 1 liter of water. Add the rosemary, star anise, and bay leaf.
   • Bring the soup to a boil, then reduce the heat to low.
   • Simmer uncovered for 35 minutes, stirring occasionally, until the vegetables are tender.
5. Remove the Herbs:
   • Carefully remove the rosemary sprig, star anise, and bay leaf from the soup before blending.
6. Blend and Serve:
   • Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
   • Taste and adjust seasoning with salt and pepper if needed.
7. Optional Garnishes:
   • Serve warm, garnished with fennel fronds, a drizzle of olive oil, or a sprinkle of freshly ground black pepper.

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Tips and Variations

• Creamy Option: Add a splash of coconut milk or cream after blending for a richer texture.
• Chunky Style: Blend only half the soup to keep some chunks of vegetables intact.
• Enhance the Flavor: Toast the star anise briefly in the olive oil before adding the onions for a deeper aroma.