Fennel soup with curry oil

Name: fennel soup with curry oil
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 large fennel bulb; 1 potato; 2 forest outing; 600 ml vegetable bouillon; 2 tablespoon almond shavings; 0.5 teaspoon curry powder; 100 ml Greek yoghurt; 2 tablespoon small fresh basil leaves

Ingredients

3 tablespoon olive oil
1 large fennel bulb
1 potato
2 forest outing
600 ml vegetable bouillon

2 tablespoon almond shavings
0.5 teaspoon curry powder
100 ml Greek yoghurt
2 tablespoon small fresh basil leaves

Directions

Cut the fennel into pieces. Peel the potato and cut into cubes. Cut the spring onions into pieces.
Heat half of the olive oil in a soup pot and fry the fennel, potato and spring onions gently for 2 minutes. Pour in the stock and cook the vegetables gently in 15 minutes.
Roast the almonds in a dry frying pan until golden brown. Let them cool slightly on a plate.
Heat the rest of the olive oil in a saucepan and stir in the curry powder. Heat for a short while on a gentle heat until it starts to smell nice.
Stir the Greek yogurt through the fennel soup and puree with the hand blender. Warm the soup while stirring. Serve in bowls. Drizzle in the curry oil, sprinkle the almonds and basil leaves in the middle.