Fennel Soup with Rice Cake Croutons

A creamy and delicate soup with silken tofu and crispy rice cake croutons

For me, one of the biggest inspiration sources for recipes is food I try in restaurants. If I really like something, I will try to make my own version as soon as possible.
I was never a huge fan of cooked fennels, but since I tried this soup I definitely changed my mind about them. It’s is so creamy and delicate but incredibly quick and easy to prepare.

Fennel soup

I like to top it with rice cake croutons since they fit perfectly with the gentle taste of the soup and give a nice crispy contrast to the creamy consistency.

Fennel Soup with Rice Cake Croutons

An incredibly easy, creamy and cozy soup
Prep Time5 mins
Cook Time10 mins
Course: Main, Soup
Servings: 2

Equipment

  • Blender

Ingredients

Fennel Soup

  • 2 fennels, cut into pieces, keep all the parts but the root
  • salt
  • 100 g silken tofu
  • dried dill, for garnish
  • 1 tbsp cream (optional)

Rice Cake Croutons

  • 2 rice cakes
  • 1 tbsb butter
  • salt
  • ground pepper

Instructions

  • Soup
    Boil the fennels in a pot (15 – 20 minutes) or cook them with a pressure cooker (10 minutes) until very tender. Blend all the ingredients, serve and garnish with the rice cake croutons.
    If you want a more rich flavor you can add some cream but this soup tastes fine in the vegan version too.
  • Rice Cake Croutons
    Cut or break the rice cakes into small pieces.
    Melt the butter in a pan and add the broken rice cakes, salt, and pepper. Roast for a couple of minutes or until they start to be a little brown and crispy.

Notes

  • You can use all parts of the fennel. Be careful to wash the fennel thoroughly. I usually cut out the root and open the fennel to check the first layer, where it’s possible to find some soil. 

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