Here’s a light recipe, perfect for a healthy diet after the holidays. The Creamy Soup of fennel, carrots, and potatoes is also tasty with a touch of spices that make it even more special. If you want, you can omit the spices, although in my opinion, they add an extra touch of flavor.

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Difficulty: Easy
Cost: Cheap
Preparation time: 45 Minutes
Portions: 4 servings
Cooking methods: Stove
Cuisine: Italian

Ingredients

1.1 lbs fennel (cleaned)
10.5 oz carrots (cleaned)
7.0 oz potatoes (cleaned)
2 cups water
1 bouillon cube (vegetable stock cube, 1 oz)
to taste fine salt
to taste olive oil
1 tsp turmeric powder
1/2 tsp ginger powder
to taste Parmesan cheese (grated, optional)

Steps

Wash the vegetables thoroughly. Clean the fennel of dirt, remove the tougher fibers from the leaves, peel the carrots, and peel the potatoes. Cut the fennel into strips, the potatoes into cubes, and the carrots into slices.
In a large pot, add the water, add the bouillon cube, let it dissolve, and bring the water to a boil.
Add the vegetables, cook with the lid on for about 25 minutes, check with a fork that the vegetables are tender, then well-cooked. Using an immersion blender, blend the vegetables into a cream, add the ginger, turmeric, olive oil, adjust with salt, and cook for another 10 minutes, stirring occasionally. Serve the creamy soup hot, and if you like, you can add a sprinkle of grated Parmesan cheese.