Fennel Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 large fennel bulb, diced
• 2 potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the fennel, potatoes, and vegetable broth. Bring to a boil, reduce the heat, and simmer for 20 minutes, or until the vegetables are tender.
4. Add the thyme, salt, and pepper, to taste.
5. Using an immersion blender, blend the soup until smooth.
6. Serve hot with crusty bread, if desired.

Interesting Facts

• Fennel is a member of the carrot family, and is related to both celery and parsley.
• Fennel has been used for centuries as a medicinal herb to aid digestion and reduce inflammation.
• Fennel is a great source of vitamin C, fiber, and other essential nutrients.