Ingredients
Scale
- 1 oz olive oil (25g)
- 2 onions (approx. 450g), peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt (3g)
- 1 fennel bulb, trimmed and chopped finely
- 4 medium potatoes (about 900g), peeled and cubed
- 1/2 teaspoon caraway seeds (1g)
- 1.5 liters vegetable broth (6 cups)
- Salt and freshly ground black pepper to taste
- Chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté sliced onions until soft, about 5-7 minutes. Add minced garlic and salt; cook for another minute.
- Stir in chopped fennel and cubed potatoes, then sprinkle with caraway seeds.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Season with salt and pepper to taste before serving hot, garnished with fresh chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg