Ingredients
Scale
- 1 oz olive oil
- 2 onions, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt
- 1 fennel bulb, trimmed and chopped finely
- 4 medium potatoes, peeled and cubed
- 1/2 teaspoon caraway seeds
- 1.5 liters vegetable broth
- Salt and freshly ground black pepper to taste
- Chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onions and cook until translucent, about 5 minutes. Stir in minced garlic and salt; cook for an additional minute.
- Add chopped fennel to the pot; sauté for 3–4 minutes. Then, add cubed potatoes and stir well.
- Sprinkle caraway seeds, pour in vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are tender.
- Blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches.
- Season with salt and pepper to taste, serve hot in bowls, garnished with chopped chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg