• 1 small onion, chopped
  • 1 leek, chopped
  • 1 fennel bulb, diced
  • 2 cups water or vegetable broth
  • 1 tbsp almond flour
  • Sea salt
  • Black pepper
  • Extra virgin olive oil


Sauté 1 small chopped onion and 1 chopped leek with olive oil and sea salt. After a few minutes, add the diced fennel bulb and 2 cups of water or vegetable broth. Cook for 15 minutes, then add 1 tbsp of almond flour and stir well. Check if the fennel is soft (cook for another 5 minutes if necessary), then turn off the heat and blend until creamy.


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