Ingredients
For the Soup
1 oz (25 g) olive oil
2 onions (about 450 g), peeled and thinly sliced
2 garlic cloves, minced
1 teaspoon salt (3 g)
1 fennel bulb, trimmed and finely chopped
4 medium potatoes (about 900 g), peeled and cubed
1/2 teaspoon caraway seeds (1 g)
1.5 liters (6 cups) vegetable broth
Salt and freshly ground black pepper, to taste
Chopped chives, for garnish
Instructions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add sliced onions and cook for 5–7 minutes until soft and lightly golden.
Stir in garlic and cook for 30 seconds until fragrant.
2. Build the Flavor
Add chopped fennel, potatoes, salt, and caraway seeds. Stir well and cook for 2–3 minutes to enhance the flavors.
3. Simmer
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
4. Blend
Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, blend in batches using a countertop blender.)
5. Season & Serve
Taste and adjust with salt and freshly ground black pepper.
Ladle into bowls and garnish with fresh chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes