SUMMER FENNEL SOUP

During summer I usually don't prepare soups, but as we enter Fall,
I start to crave them.
To anticipate the soup season, today, I made a fennel soup.
Fennel is a refreshing summer vegetable that has many benefits.
It's good for anemia, indigestion, constipation, heart problems and
it is full of antioxidants, vitamin C and potassium.

Here is the recipe!


FENNEL SOUP

Ingredients:
2 cups fennel, chopped (2 bulbs)
1 cup celery, chopped
1 cup onion, chopped
1 Italian squash (zucchini)
2 TBS chopped parley
2 cups of vegetable stock or water
2 TBS extra-virgin olive oil
sea or Himalayan pink salt, to taste

1 small potato, peeled and diced (optional)

In a large pot, heat oil over a medium heat and saute' all vegetables
till tender.
Add vegetable stock (it must cover ingredients), parsley and salt.
Cover and simmer for 30 minutes.

Pour the soup into a food processor or use a hand blender
(a must have in the kitchen) to puree untill smooth.
Serve the soup, warm or cold, into bowls and garnish with sprigs of fennel leaves.