I really love the flavor of fennel. And I actually made a similar recipe a while ago (Fennel soup with cashews). Only this time I added some leek too and topped it with blended sunflower seeds. The result is a gentle fennel – leek soup that will fill you up nicely in this weather.
it would be great if you have
For the soup
For the sunflower seeds topping
roll up your sleeves
Chop fennel*, leek and peeled potatoes.
Heat oil in a pot and start roasting fennel and leek. it will take about 5 minutes. Add sugar and roast it for another 3 minutes while mixing.
Add potatoes and pour in water. Add salt and pepper and let it cook for 10 minutes.
When everything is cooked blend it, pour back in the pot and adjust the flavor with salt and pepper if necessary.
For sunflower seeds topping just blend everything with a small food processor and top the soup with it.
*Make sure to chop fennel to very small cubes so there won’t be much fiber after blending.