For a slightly easier and healthier menu at the same time let’s try fennel soup. Summer is fast approaching, so our silhouette doesn’t have much time for a sweet sin here and there. Because in the summer, the clothes get dwindled, the bathing suit is a star and we can’t hide anything! We have the solution of a body that is required displayed in a bikini and an active, cheerful, exuberant tone,like the season full of holidays!
Fennel soup recipe
Ingredients: 2 tablespoons olive oil, 1 finely chopped onion, 2-3 fennel roots cut quarters, 2 garlic cloves cleaned, 600 ml vegetable soup, 2 tablespoons hazelnuts, 2 tablespoons cream, toast for serving, salt, pepper.
Preparation mode: heat the oil in a saucepan and heat the onion lightly. Add the fennel, garlic and pour half the vegetable soup. When it boils we give the small heat and leave about 15 minutes until the fennel is soft and the soup has become a thick sauce.
Put the mixture in a blender with the hazelnuts and mix until we get a cream. Put back in the saucepan and add the remaining soup. Let it boil and add the cream. Pour into bowls and sprinkle a little chopped dill on top. Serve with toast. Enjoy!
