Very nice vegetable soup with a light aroma of fennel. Preparing elementary, the taste at the same time - sophisticated.
|Cooking time 30 minutes||Number of servings 4|
Onion and zucchini cut into quarters rings, fennel cubes.
In a large pot heat the 1.5 tablespoons of olive oil, put the onion, then chopped the fennel and zucchini, add the fennel seeds. Simmer, stirring occasionally, about 10 minutes.
Pour into the pan broth and bring to a boil. Cover and cook on low heat for 15 minutes.
Remove from heat, season with salt and pepper. I have a seasoning mixture of peppers with ground coriander. Blend immersion blender.
Cherry tomatoes (today I have the usual, but with cherry taste better) cut into quarters. In skillet, heat 0.5 spoons of oil, put the tomatoes, heat them on low heat for about 2 minutes, turn off, add the chopped dill.
When serving, put soup tomatoes.
As my husband says: "Funky soup" :).