The recipe for cream of carrot and fennel soup is very easy to make, but really good! Not only that, it is also detoxifying and healthy thanks to the fiber provided by the ingredients used.
It’s a seasonal, colorful, and comforting dish, just like soups and creams can be.
Along with the pumpkin cream, it’s one of the alternatives I often prepare during this period instead of the vegetable soup that only I like at home.
You can enrich it with walnuts and croutons, or make it more substantial with cubes of speck or bacon fried in a pan without seasoning.
I recommend you prepare this cream of carrot and fennel soup as soon as possible because it’s really tasty and can be made in no time with a pressure cooker!
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- Preparation time: 10 Minutes
- Cooking time: 6 Minutes
- Portions: 3
- Cuisine: Italian
- Energy 129.82 (Kcal)
- Carbohydrates 14.57 (g) of which sugars 8.25 (g)
- Proteins 2.72 (g)
- Fat 7.15 (g) of which saturated 1.16 (g)of which unsaturated 0.74 (g)
- Fibers 5.87 (g)
- Sodium 770.19 (mg)
Indicative values for a portion of 270 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
Cream of carrot and fennel soup
- 12.5 oz carrots (cleaned and scraped)
- 10.5 oz fennel (already trimmed)
- 0.7 oz onion
- 2 tbsps extra virgin olive oil
- 3.5 oz peeled yellow cherry tomatoes
- 1.3 cups vegetable broth
- to taste coarse salt
Tools
- Pressure cooker
Preparation of Cream of Carrot and Fennel Soup
– Wash, trim, and cut the vegetables.
– Sauté the onion in the oil, add the vegetables and the tomatoes, and stir.
– Pour in the vegetable broth, close the pot with the lid, and bring to pressure.
– Cook for 6 minutes from the whistle, then turn off and depressurize.
– Blend directly in the pot with an immersion blender.
– Heat the cream of carrot and fennel soup and salt. Season with plenty of pepper and serve.
– Accompany the cream with simple bread croutons or with diced speck or bacon browned in a pan without seasoning.
