I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious. Even my husband liked it and he is not that keen on the taste of fennel. To decorate the soup I’ve used edible flowers. Be prepared to see them on my blog, now that I have them.

The soup is made with only 3 veggies, a little bit of olive oil and spices. It’s easy to make, it takes only 15 minutes to serve.

Ingredients for 2 servings of White Fennel Soup:

– 1 fresh fennel
– 1 medium potato
– 1 small shallot or half of a medium size shallot
– 2 tps of extra-virgin olive oil
– sea salt
– white pepper
– edible flowers to decorate (optional)

Start by washing, peeling and finely chopping the potato. Put it in a pan with water. Add the washed and chopped fennel and shallot. Put the pan on the hob at high heat and leave it until it boils. Leave the veggies to boil for 5-7 minutes.

When the veggies are soft, take the pan off the heat and pour the soup into a blender. Blend it for a minute. Return the soup into the pan and put it back on the hob for another 2-3 minutes. Add the sea salt and the pepper and taste.

Take the soup off the heat and leave it to cool slightly. Pour the soup into the bowls and drizzle the olive oil on top.
To decorate I used edible flowers, but you can use a couple of fennel seeds. The soup is ready to be served.

The soup is yummy, as you see it was so easy to make. As a plus, the soup has less than 200 calories and it adds 1 to the 5-a-day.