Vegetarian Fennel Cream Soup

Ingredients

• 2 star anise
• 2 cardamom pods
• 1 teaspoon coriander seeds
• olive oil
• 4 bulbs fennel, chopped
• 1 large onion, chopped
• 1 leek, sliced
• salt to taste
• 1 cup dry white wine
• 5 cups vegetable broth

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 often, letting them get fragrant but not burnt—this should take about 2 to 4 minutes. Once toasted, crush the spices into a powder using a mortar and pestle or a spice grinder.

Step 2

Heat some olive oil in a large pot. Add the chopped fennel, onion, and leek, and cook them gently until they’ve softened, around 5 minutes. Sprinkle in your freshly ground spice mix and a pinch of salt, then cover the pot and let everything simmer on medium heat for about 25 minutes so the flavors meld together nicely.

Step 3

After that, pour in the white wine and let it cook down until it’s reduced by half, which usually takes 3 to 4 minutes. Then add the vegetable broth and let the soup simmer for another 10 minutes to deepen the flavor.

Step 4

Finally, use an immersion blender to puree the soup until it’s smooth and creamy. Stir in the cream and warm the soup through, but be careful not to let it boil. Taste and adjust the seasoning with a bit more salt if needed, then serve and enjoy!