Fennel and dill soup
12 Jan 2016
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.
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Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Seasonal - Soup
- Cuisines: - Italian
- Occasions: - Dinner Party
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy
- Skill Levels: - Easy
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