Ingredients

- 4 bulbs of fennel

- 2 medium potatoes

- 1 onion

- juice of half lemon

- 1,5l of vegetable broth (or chicken broth)

- salt and pepper

Dice the onion and sweat it in a pot with a couple of olive oil spoons until they are golden and soft.

Chop the fennel. Peel and slice the potatoes.

Add the fennel and the potatoes in the pot. Stir. Add salt and pepper to taste.

Pour the broth to cover the vegetables and bring to boil. Let it simmer for half an hour. Once the vegetables are soft mash them with a food processor or an immersion blender.

Squeeze half a lemon and add the juice in the soup.

Serve warm.