4 big servings

The combination of saffron and fennel is divine! The recipe for this soup was born as an experiment. Now it’s one of the most favorite ones that I cook. It is not difficult, it does not take time. But the products must be first class. Fennel has a gentle, subtle aniseed aroma. The more we treat it thermally, the less the scent is. Try the recipe even if you are an amateur in the kitchen. You will enjoy a real culinary gem!

Products you need:

3 big fennel bulbs

1 big-sized sweet potato

1/2 onion

1 head of smoked garlic (if not available, use plain)

3 tbsp. dried soup vegetable mix

a small pinch of saffron (I use Iranian)

1 tbsp. salt, not full

sunflower oil to taste (for frying)

2-3 tbsp. coconut cream


Rinse and clean the vegetables (remove the stems and cobs of the fennel, and the skin of the sweet potato).

In a saucepan, fry the finely chopped onion. Add the peeled cloves of garlic just to release their flavor. I do not over-fry them since they become bitter.

Add the finely chopped fennel. I simmer it for a few minutes.

Add the chopped sweet potato, the spices and pour water (to cover the contents and a little above).

Sauté for 20-30 minutes on low temperature.

Remove from the hob and add the coconut cream. Stir well.

When serving, sprinkle each portion with almond wheat (optional); milled aniseeds; fresh fennel slices; additionally, you may put coconut cream…