Fennel Soup with Parmesan cheese

For 2 people

Preparation: 10 min

Cooking time: 20 min


  • 2 potatoes
  • 2 Fennels
  • 1 Onion
  • 750 ml of vegetable broth
  • 2 tbsp. fresh cream
  • 30g grated Parmesan cheese
  • 1 tablespoon of virgin olive oil
  • Salt, pepper


  • 1) Peel the potatoes and cut them in two. Cut the fennel into large cubes and coarsely chop the onion.
  • 2) In a casserole, fry the onion and fennel in the oil and add the broth and potatoes. Cover and cook for 30 minutes.
  • 3) Once the vegetables are cooked, mix everything. Add the cream, salt, pepper and mix.

Add the parmesan. Enjoy!



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