One of my favorite dishes of all time is served in a hole-in-the-wall Italian restaurant in Stuttgart, Germany (of all places). The dish is slow cooked fennel engulfed in a hefty topping of melted shaved Parmesan. The fennel’s unique flavor takes center stage and the cheese adds a savory aftertaste and satisfaction that has me dreaming of fennel. However, when it comes to my home kitchen, I like to keep many of my soup recipes light and vegan. Sometimes I shave fresh fennel into a salad. But on days where I crave warmth and comfort, I make this light, but creamy, fennel soup. Enjoy!
Creamy Fennel Soup Recipe
- ½ onion, diced
- 1 garlic clove, diced
- 1 large fennel bulb, white part only, diced
- 2 cups (packed) spinach
- 3 cups low-sodium vegetable stock
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
In a medium pot brought to medium heat, add olive oil, onions and fennel. Saute for 5 minutes, stirring occasionally. When the onions begin to turn translucent and brown slightly, add the garlic. Cook for another minute. Next, add the spinach, stock and salt and pepper. Reduce heat to a simmer and cook for 15 minutes.
When finished, let the soup cool before transferring to a blender, in portions (to avoid overfilling), and blend until smooth. Reheat over the stove and serve hot. You can also serve cold, as the flavors intensify. The flavors are also more pungent the next day when all the ingredients have time to marry together.
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