Summary

Ingredients

• 1 small onion (s)
• 4 carrot (s)
• 1 medium fennel
• 400 ml vegetable stock
• 300 ml orange juice
• 1 tablespoon olive oil
• salt and pepper

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Instructions

1. Cut the vegetables into larger pieces (put the fennel aside) and fry them in olive oil. Then add the vegetable stock so that the vegetables are just covered. Cook until soft in approx. 20 minutes.
2. Then add the orange juice and the fennel and puree the soup. Add more orange juice depending on the desired consistency. Season to taste with salt and pepper.
3. The recipe is for 2 people to eat their fill or for 4 as a starter.