Tomato Fennel Soup

For the tomato fennel soup, blossom the tomatoes, peel and cut into small pieces. Clean the fennel, chop the green and set aside.

Chop onion and garlic, sauté in heated oil, add remaining vegetables, sauté briefly. Add soup and simmer covered on low heat for about 15 – 20 minutes.

Then puree and season with lemon zest, sweetener, salt, pepper and parmesan. Sprinkle fennel greens on top to serve.

Preparation Tip:

If you like, add meatballs to the tomato and fennel soup.

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