Soothe your stomach w warm fennel soup This easy recipe uses calming fennel to quickly relieve bloating indigestion Get FAST relief now
Total Time:40 minutes
Yield:4 servings 1x
Ingredients
Scale
2 medium fennel bulbs, fronds reserved and bulb thinly sliced
1 medium onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
4 cups vegetable broth (low sodium)
2 tablespoons olive oil
Salt and pepper to taste
Optional: 1 tablespoon lemon juice
Optional: fresh dill for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced fennel bulb and carrots, and cook for another 5-7 minutes until slightly tender. Stir in the minced garlic and cook for 1 minute more until fragrant.
Pour in the vegetable broth, making sure all the vegetables are submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are very tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids! If using a regular blender, work in batches.
Return the soup to the pot. Season with salt and pepper to taste. If desired, stir in a tablespoon of lemon juice for added brightness.
Ladle the warm fennel soup into bowls. Garnish with fresh fennel fronds and a sprig of fresh dill, if using. Enjoy warm!
