Fennel soup with rice


This recipe is very tasty, inexpensive and is an energy source for rice and for all the properties of fennel such as Vitamin A, B complex, C folic acid, magnesium, manganese, zinc, essential oils, flavonoids so it has antioxidant action and reduces bad cholesterol, normalizes blood circulation. It acts as a diuretic, helps reduce fat and therefore lose weight. Contains high fiber content so it helps purify the body.

Crema de hinojo con arroz


Ingredients for fennel soup with rice:

  • 3 fennels
  • 1 leek (garlic joint)
  • 1 turnip
  • 200 grams of rice
  • 5 tablespoons grated Parmesan cheese
  • Olive oil
  • 1 saffron powder sachet
  • Salt and pepper
  • 2 tablespoons minced parsley


Preparation of fennel soup with rice

We clean and cut the turnip and fennel into small pieces, likewise we cut the leek into slices, the white part and the most tender green part and we put it to cook in a pot with two liters of water with a little salt for 20 minutes.

Then with a mixer we blend everything or if you prefer, we strain the vegetables (reserving the broth) we make them pure and then we add the broth again and stir.

We add the saffron sachet, add the rice, rectify the salt and cook it for 20 more minutes over low heat.

Remove from the heat, add a drizzle of olive oil, minced parsley and the Parmesan cheese, stirring until melted … and serve hot.


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