Blender or Immersion Blender - Purees carrots and fennel into a smooth soup.
Chef's Knife - For chopping vegetables efficiently.
Cutting Board - To safely prepare and chop ingredients.
Strainer or Colander - Drains excess liquid from cooked vegetables.
Heavy Pot (Soup Pot) - Boils and sautés soup ingredients.
Measuring Cups & Spoons - Ensures accurate ingredient measurement for perfect balance in the soup.
Wooden Spoon or Spatula - Stirs and scrapes pot sides during cooking.
Storage Container (Lid) - Keeps leftovers fresh with an airtight seal.
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds
Equipment: an electric coffee/spice grinder
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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