Carrot‑Fennel Soup

Ingredients

• 2 large potatoes
• 500 g carrots
• 2 fennel bulbs
• 2 onions (diced)
• 2 tbsp plant oil
• 600 ml instant vegetable broth
• salt, freshly ground white pepper
• 4 tbsp sour cream yogurt
• 2 tbsp sesame seeds
• 2 tbsp chopped herbs

Instructions

1. 1.

   Peel, wash and dice the potatoes and carrots. Clean, wash and finely chop the fennel bulbs. Chop the fennel fronds and set aside. Stir‑fry the diced onions in hot oil until translucent. Add the potatoes, carrots and fennel and sauté for about 5 minutes. Pour in the vegetable broth and simmer everything for about 10 minutes. Blend the soup, season with salt and pepper, and finish with yogurt. Toast the sesame seeds in a dry pan until golden brown. Serve the soup sprinkled with toasted sesame, herbs and fennel fronds.