½ tsp crushed fennel seeds (pound them in a mortar and pestle)
Pinch of salt
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and celery and stir as they soften for a few minutes
3
Add the fennel, stock, salt and pepper, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: heat the olive oil in a small pan and add the hazelnuts, fennel seeds and salt. Stir as the nuts toast until golden and fragrant
6
Serve each bowl of soup with a sprinkle of toasted nuts
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories222
% Daily Value *
Total Fat16.7g22%
Total Carbohydrate17g7%
Protein4.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peelded and roughly chopped
6 garlic cloves, roughly chopped
1 cup chopped celery
3 fresh fennel bulbs, trimmed and sliced
5 cups vegetable stock
Salt and pepper
Topping
1 tsp olive oil
⅓ cup roughly chopped hazelnuts
½ tsp crushed fennel seeds (pound them in a mortar and pestle)
Pinch of salt
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and celery and stir as they soften for a few minutes
3
Add the fennel, stock, salt and pepper, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: heat the olive oil in a small pan and add the hazelnuts, fennel seeds and salt. Stir as the nuts toast until golden and fragrant
6
Serve each bowl of soup with a sprinkle of toasted nuts
