Name: Fennel and dill soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Tbsp olive oil; 1 large shallot; 1 large fennel bulb; 200g potatoes; ½ litre stock (chicken or vegetable); 1 handful of dill; Greek yoghurt or sour cream (optional)

Fennel and dill soup

12 Jan 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

If you're looking for a tasty, delicate soup, try out this recipe! Not only is it interesting but it's healthy and very easy to make! Perfect for the health-conscious as well as being a lovely starter in a special dinner menu.

Ingredients

1 Tbsp olive oil
1 large shallot
1 large fennel bulb
200g potatoes
½ litre stock (chicken or vegetable)
1 handful of dill
Greek yoghurt or sour cream (optional)

Instructions

Peel and chop the shallot, then fry in the heated oil until soft.
Meanwhile peel the potatoes, cut them into cubes. Chop the fennel roughly.
Add the chopped vegetables to the onion, stir for 2-3 minutes, then pour in the stock.
Bring to the boil then, under cover, cook over a low heat for about 10-15 minutes.
When the vegetables are soft, add the dill, then blend until creamy in a liquidizer or using a stick-blender.
Serve warm - perhaps with a dollop of Greek yoghurt or sour cream.