Ingredients
- 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
Instructions
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.
