Fennel and carrot soup is a light dish with a delicate and slightly sweet flavor, ideal for eating well, healthily, and with very little fat! The sweet taste of the carrot blends well with the licorice note of the fennel.
If you like light vegetable soups, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 316.50 (Kcal)
- Carbohydrates 48.37 (g) of which sugars 11.57 (g)
- Proteins 8.60 (g)
- Fat 9.51 (g) of which saturated 2.68 (g)of which unsaturated 6.13 (g)
- Fibers 10.00 (g)
- Sodium 1,237.37 (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 for 2 people
- 10.5 oz carrots
- 10.5 oz fennel
- 4.2 cups water
- to taste salt
- 3.5 oz bread croutons
Tools
- 1 Knife
- 1 Peeler
- 1 Cutting Board
- 1 Small Pot 2 qt
- 1 Blender
Procedure
Here is the recipe with the steps to follow to cook a delicious fennel and carrot soup.
First, I recommend removing the outer part of the carrots with a peeler. Once cleaned, cut them into thin slices; the thinner they are, the faster they will cook.
Cut the fennel into sticks or slices of the same thickness so they will cook at approximately the same time.
Now put a pan with a little oil on the stove over high heat. If you like, you can add flavor with a clove of garlic in its skin.
When the oil is hot, sauté the carrots and fennel until they start to fry. You will see a crust forming on the vegetables and the pan; it’s time to deglaze with the water.
Cook over high heat for 15 minutes, turn off the heat, and pour the vegetables with a little water into the blender. Start blending the carrots and fennel, adding a little water at a time until you reach the desired consistency for the fennel and carrot soup.
Now that the fennel and carrot soup is ready, you just need to heat it to serving temperature. Serve the hot soup in a deep dish.
Your fennel and carrot soup is ready!
Plating Tips:
Serve the fennel and carrot soup hot and complete the dish with homemade bread croutons. For an even lighter version, you can replace the bread croutons with seeds or dried fruits.
