Creamy fennel soup with hint of lemon.
- 500 g fennel (2 pieces)
- 180 g potatoes (2 medium)
- 1 onion
- 600 ml vegetable broth
- 1 tbsp of canola oil
- 200 g plant milk (I mixed almond milk and canned coconut milk)
- 1/2 lime juice
- 3 kaffir leafs
- 1 anise star
- salt, pepper
Wash the fennel, potatoes and cut into pieces. Cut the onion.
Heat up oil in the pan and fry onion for 2 minutes, then add fennel and fry 2 more minutes. Add the potatoes, kaffir leafs, anise star and vegetable broth and cook for 20 minutes until the vegetables are soft.
Take out the spices and add milk. Bring to boil. Blend the soup and season with salt and pepper. Add lemon juice.
Serve with fennel fronds or dill and splash of coconut milk.