Sig's Fennel and Carrot Soup

Name: Sig's Fennel and Carrot Soup
Yield: 2 servings
Cuisine: British
Ingredients: 1 bulb fennel; 1 large potato; 1-2 carrots; 200 ml vegetable stock; 1 bayleaf; 3/4 teaspoon medium curry powder; 2 tablespoon olive oil

Sigrun @sigrun

German, living in England

Was not to sure what to make, so I added some leftover vegetables (carrots and fennel) with a potato for creaminess. #lunchideas #stayingathome. This does really not take very long

Sigrun @sigrun

German, living in England

Was not to sure what to make, so I added some leftover vegetables (carrots and fennel) with a potato for creaminess. #lunchideas #stayingathome. This does really not take very long

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Ingredients

2 servings

1bulb fennel
1large potato
1-2carrots
200 mlvegetable stock
1bayleaf
3/4 teaspoonmedium curry powder
2 tablespoonolive oil

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Steps

1

Wash and chop the carrots, fennel and potatoes into small pieces. Put them into a heated pan with a little olive oil, saute them gently until almost soft. Add the bayleaf. When the vegetables are ready add the stock and curry powder. Turn up heat cook for about 15-20 minutes until the vegetables are soft enough to put into a blender. Remove bayleaf. Cool vegetables down before you put them into your blender.
2

Blend the vegetables into a smooth soup. Add a little more stock or water if necessary. Taste and season
3

I shaved some carrots slivers very thinly to garnish the soup,I can imagine this soup to be very nice with a good piece of salmon, cod or monkfish.