Once the winter chill comes in, many of us long for some comfort food. Soups are a healthy and satisfying choice of the season.
Today I am sharing with you an easy broth-based soup filled with fennel, potato, soya cream (optional) and flavoured with saffron. If you prefer a lighter version, just leave out the soya cream at the final step.
Fennel bulb is an excellent source of vitamin C, which is the body’s primary antioxidant and a necessity for the proper function of the immune system. In addition to its vitamin C, fennel is a very good source of fiber and potassium.
- Trim the fennel by removing the thin stalks and the thick base. Cut the bulb into 1cm pieces. Peel the potatoes and cut into 1cm pieces too. Finely dice the shallots.
- In a saucepan, heat the olive oil and add in the diced shallots. Cook until aromatic and softened. Add in prepared fennel and potatoes. Sautee for 3 minutes. Add in vegetable stock, saffron, and bay leaf. Bring it to the boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
- Remove the bay leaf and puree the soup with an immersion blender. Stir in the cream and season. Serve in hot bowls with some chopped fennel fronds on top.