This is a delightful soup a wonderful blend of nice flavors. Fennel is known for it’s antioxidant properties and combined with the celery and a bit of garlic makes this soup yet another candidate for our top 5.

Serving Size: 4

Ingredients:

• 2 tablespoons fennel seeds, ground
• 1 tablespoon olive oil
• 1 fennel bulb, quartered, cored & coarsely chopped
• 1 medium onion, coarsely chopped
• 1/2 cup white wine
• 3 cups vegetable bouillon
• 2 cloves garlic, peeled
• 1 medium celery root, peeled & coarsely chopped
• 2 medium potato, peeled and coarsely chopped
• 2 fresh thyme sprigs
• salt & pepper (to taste)

Directions:

1. Set aside the feathery fronds from 1 fennel bulb to use as a garnish for each bowl.
2. In large pot, heat oil over medium heat; add the ground fennel seeds, chopped fennel bulb, celery and onion, and cook, stirring often, until vegetables are softened.
3. Add the vegetable bouillon potato, thyme and garlic.
4. Bring to a gentle simmer and cook until the vegetables are soft.
5. Puree soup in food processor or blender, and return to pot.
6. Thin with the white wine and season to taste with additional salt and pepper as needed.
7. Garnish with fennel leaves and croutons.

Notes:

Adapted from http://www.ivu.org/recipes/soup/creamy-fennel.html