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.

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.

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5 from 1 vote

Fennel Soup with Rice Cake Croutons

An incredibly easy, creamy and cozy soup

Prep Time5 minutes mins

Cook Time10 minutes 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.