Creamy Vegetarian Fennel Soup Delight

Ingredients 0/10

Step 1

Toast the star anise, cardamom pods, and coriander seeds in a dry skillet over medium heat. Keep an eye on them and stir occasionally until they’re fragrant, about 2 to 4 minutes—just don’t let them burn. Once toasted, crush the spices into a powder using a mortar and pestle.

Step 2

Heat some olive oil in a large pot and add the chopped fennel, onion, and leek. Cook them gently until they’re soft and fragrant, which should take around 5 minutes. Sprinkle in the ground spices and a pinch of salt, then cover the pot and let everything simmer over medium heat for about 25 minutes so the flavors can really come together.

Step 3

Pour in the white wine and let it cook down until it’s reduced by half, usually 3 to 4 minutes. Then add the vegetable broth and let the soup simmer for another 10 minutes.

Step 4

Use an immersion blender to puree the soup until it’s nice and smooth. Stir in the cream and warm the soup gently—just be careful not to let it boil. Taste and adjust the seasoning with a little more salt if needed before serving.