Easy nutritional recipe for those who love soup and look for a perfect light main dish. It is quite easy, abundant (there is food for the next evening, saving time in the kitchen) and the perfect light dinner. Even when we invite people for dinner, the soup is always served as the first course (I sometimes serve it in a glass or teacup, for a more classy appearance.) In this soup, the secret lies in fennel roots. Since it can be particularly fibrous, I sift the soup through a fine mesh strainer to acquire a creamy texture. It is perfectly combined with a tablespoon of yoghurt. Taste it!
Ingredients for four persons
2 tbsp olive oil
4 spring onions
1 handful unsalted almonds
2 cloves of garlic
50 gr finely chopped fennel
1 chopped celery
1 apple cooked by steaming water, peeled and cut into large pieces
800 ml vegetable broth (homemade or organic)
4 tbsp grated walnut for serving
Pour the olive oil into a small saucepan over a medium heat, then sauté the spring rolls until soft. Add the garlic and leave it for 1 minute until its scent is brought out. Next add the fennel, the celery and the apple. Cover the saucepan with a lid and let them simmer for 10 minutes, while shaking the saucepan or stirring, to avoid sticking.
Consequently add the broth and reduce the heat as soon as it boils. Leave it to simmer for 15 minutes until the parsley gets soft. Remove the saucepan from fire, leave the soup to reach the room temperature and whether blitz it with a blending rod or place the whole mixture in a blender to purée the ingredients and have a creamy soup. You can also add salt.
Serve with 2 tbsp of grated walnut.
Did you know?
Fennel has vegetable nutrients, such as flavonoid resin, quercetin and various glycosides with strong antioxidant action. Moreover, anethol reduces infections and contributes to cancer prevention, according to researchers. It is an excellent source of vitamin C while its bulb (fennel bulb) seems to contribute to the lowering of cholesterol levels.