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🍲 Tomato-Fennel Soup with Feta Topping

230 kcal · 30 min · 4 servings

Ingredients

• vine tomatoes 1500 g
• onions, yellow 2 pcs.
• olive oil 2 tbsp
• tomato paste 2 tbsp
• vegetable broth 500 ml
• salt pinch
• pepper, black ground pinch
• sugar 1 tbsp
• fennel 2 pcs.
• thyme, fresh 10 g
• feta 200 g

Instructions

1. 1. Place the tomatoes in a bowl and pour boiling water over them. Let them sit for about 1 minute, then drain and shock them with cold water. Next, peel off the skin and roughly dice the tomatoes. Halve the onions, peel them, and chop them finely.
2. 2. Heat the olive oil in a pot over high heat and sauté the onions for about 1 minute. Then add the tomatoes and tomato paste and continue to fry for about 3 minutes. Deglaze with vegetable broth and season with salt, pepper, and sugar. Let it simmer for approx. 10 minutes.
3. 3. Wash the fennel thoroughly, halve it, and set aside the fennel fronds. Remove the core and cut the bulb into thin strips. Add these fennel strips to the soup and cook for another approx. 10 minutes.
4. 4. Finely chop the fennel fronds. Wash the thyme, pat it dry, and pluck the leaves from the stems, then chop them as well. Crumble the feta and mix it in a bowl with the fennel fronds and thyme. Season with salt and pepper to taste.
5. 5. Taste the tomato-fennel soup and serve with the feta topping. Enjoy your meal!

Nutrition per serving

• kcal: 230
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 18 g