Ingredients
Scale
- 2 bulbs Fennel (Chopped finely)
- 3 stalks Celery (Chopped)
- 3 cloves Garlic (Minced)
- 1 medium Onion (Chopped)
- 2 tablespoons Olive oil
- 4 cups Vegetable stock
- 1 cup Water
- Salt and pepper (to taste)
- Fresh herbs (thyme or parsley), lemon juice (optional)
Instructions
- In a large pot over medium heat, add olive oil. Sauté the chopped onion until translucent (about 5 minutes).
- Stir in minced garlic, chopped fennel, and celery; sauté for another 5 minutes until softened.
- Pour in vegetable stock and water; bring to a gentle boil while stirring occasionally.
- Season with salt, pepper, and fresh herbs. If desired, add lemon juice.
- Reduce heat to low; let simmer for about 15 minutes.
- For a smoother texture, blend using an immersion blender or transfer to a blender in batches.
- Serve hot and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Adjust consistency by adding more liquid if needed. Try adding other vegetables like carrots for variation.