Summary

Ingredients

• 1 fennel, cleaned, cut into bite-sized pieces
• 1 small onion (s), finely chopped
• 1 teaspoon olive oil
• 0.5 teaspoon ½ turmeric
• 100 ml vegetable stock
• 50 ml heavy cream (soy cream, alternatively whipped cream)
• 1 tablespoon parsley, chopped
• some lemon juice
• salt and pepper

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Instructions

1. Let the onions become translucent in the hot oil. Add turmeric, toast briefly, stir well. Add the fennel and fry for about 5 minutes, stirring occasionally. Deglaze with the broth and soy cream and simmer for about 5 minutes.
2. Season with lemon juice, salt and pepper and serve sprinkled with parsley.