This velvety smooth Vegetarian Cream of Fennel Soup is an aromatic delight. Roasting the spices elevates the fennel's subtle anise flavor, creating a comforting and sophisticated culinary experience.

Follow The Directions

01

Step

In a dry skillet over medium heat, toast star anise, cardamom pods, and coriander seeds until fragrant, taking care not to burn them (2-4 minutes). Transfer to a mortar and pestle and grind into a fine powder.

02

Step

Heat olive oil in a large pot over medium heat. Add fennel, onion, and leek and sauté until softened (5 minutes). Stir in the ground spice mixture and salt. Cover and simmer over medium heat until the flavors meld (25 minutes).

03

Step

Pour in white wine and cook until the wine reduces by half (3-4 minutes). Add vegetable broth and simmer for 10 minutes.

04

Step

Using an immersion blender, puree the soup until completely smooth. Season with salt to taste.

For a richer flavor, try using homemade vegetable broth.
A splash of heavy cream or coconut milk can be added at the end for extra creaminess.
Garnish with fresh fennel fronds or a swirl of olive oil before serving.

Adela Kris

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