Curry Soup with Fennel Scraps is a great detox idea and useful for using up vegetable scraps that are still good to eat.
Moreover, it’s delicious, and you should know that fennel is indicated against dyspepsia, stomach heaviness, flatulence, meteorism, colitis, digestive atonia, cough, and airway inflammation.

Fennel also has estrogenic, antifungal, expectorant activities, and is useful against menstrual problems.
For those who cannot or do not want to consume potatoes, I recommend replacing them with sweet potatoes or celeriac.
Both will give the soup the right creaminess

You can make this recipe either in a pot or with the Bimby.

I’ve thought of these soup recipes for you:

Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

171.19 Kcal

calories per serving

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Energy 171.19 (Kcal)
Carbohydrates 8.98 (g) of which sugars 2.19 (g)
Proteins 7.17 (g)
Fat 11.72 (g) of which saturated 3.47 (g)of which unsaturated 1.32 (g)
Fibers 3.73 (g)
Sodium 183.33 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.75 oz Parmesan cheese
2 tbsp extra virgin olive oil (plus to taste)
1.1 lbs fennel (stalks and leaves)
5 oz potatoes (or sweet potatoes or celeriac)
1 tbsp broth cube (vegetable, I make it like this click)
1.7 cups water
1 tsp curry
to taste salt
to taste pepper

Tools

What we need to make

1 Knife
1 Pot I use the Bimby
1 Immersion blender or the Bimby

Steps

To make

Place the chopped shallot in a pot, add extra virgin olive oil, and sauté for about 3 minutes.
Now add the fennel,
The leaves and stalks
the potato or celeriac, chopped,
the vegetable broth cube and water, cook for 30 minutes. As soon as the potatoes are soft, finish cooking.
At the end of cooking, add curry to taste and blend until a smooth and homogeneous mixture is obtained.
Transfer to bowls, season with grated Parmesan cheese, a pinch of ground black pepper, and a drizzle of extra virgin olive oil.
Place the Parmesan cheese in the bowl and grate: 10 sec./speed 10. Transfer to a bowl and set aside.
Place the shallot in the bowl and chop: 5 sec./speed 7. Gather at the bottom with the spatula.
Add the extra virgin olive oil, place the basket instead of the measuring cup, and sauté: 3 min./250°F/speed 1.
Add the fennel, the potato, chopped, the vegetable broth cube, and water, place the basket instead of the measuring cup, and cook: 30 min./212°F/speed 1.
Add curry to taste, place the measuring cup, and blend: 1 min./speed 4, gradually increasing to 8.
Transfer to bowls, season with the grated Parmesan cheese set aside, a pinch of ground black pepper, and a drizzle of extra virgin olive oil.
Serve alone or with toasted bread.