Creamy Fennel Soup for Vegetarians

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 occasionally until they smell amazing and just start to brown, about 2 to 4 minutes. Once they’re fragrant, crush them into a fine powder using a mortar and pestle or spice grinder.

Step 2

Warm some olive oil in a large pot and add the chopped fennel, onion, and leek. Cook everything gently until the veggies are soft and fragrant, around 5 minutes. Sprinkle in the ground spices and a pinch of salt, then cover the pot and let it simmer on medium for about 25 minutes so all those flavors really come together.

Step 3

After that, pour in the white wine and let it bubble away until it’s reduced by half, which should take about 3 to 4 minutes. Then add the vegetable broth and let the soup simmer for another 10 minutes to meld the flavors.

Step 4

Once everything is tender, use an immersion blender to puree the soup until it’s nice and smooth. Stir in the cream and warm it through gently—just be careful not to let it boil. Give it a final taste and season with salt as needed before serving.