Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- - 2 fennels
- - 1 potato
- - 1 leek
- - 2 tablespoons walnut kernels
- - 1 chili pepper
- - 1 tablespoon turmeric
- - 750ml vegetable stock
- - Extra virgin olive oil
- - Salt
- - Pepper
- - Dark sesame seeds
INSTRUCTIONS
- Peel the fennels and keep some green leaves to decorate at the end, then slice them thinly. Peel the potato and slice it thinly. Slice the leek and remove the darker green part (you can use the leftovers of the fennel and leek to prepare the stock, adding other ingredients such ad carrot and celery)
- Heat 2 tablespoons of oil in a pan, add the leek and the chili and sauté them on a low heat for 8 minutes, stirring once in a while. In the end, add the potatoes and season for 2 minutes. Add the fennels and a few salt. Add the turmeric, stir and season for 2 minutes, then add the vegetable stock and close with a lid. Wait for it to start boiling and simmer for 20 minutes.
- Remove the chili, then process with an immersion blender to obtain a smooth soup.
- Pour the soup into 4 serving plates and complete with a drizzle of oil, a sprinkle of pepper, the chopped walnut kernels, some black sesame seeds and the finely minced green part of the fennel. You can serve it both hot and warm.
