Fennel, Saffron, and Lemon Infused Vegetable Soup
recipe

Description: A fragrant and flavorful vegetable soup enriched with the unique taste of fennel, saffron, and a hint of lemon.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 large fennel bulb
- 1 onion
- 2 garlic cloves
- 2 potatoes
- 1 carrot
- 1 liter vegetable broth
- 1/2 teaspoon saffron
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions:
1. Peel and chop the onion, garlic, potatoes, and carrot. Slice the fennel.
2. Heat the olive oil in a pot over medium heat. Add the onion and garlic, sautéing until they are soft.
3. Add the fennel, potatoes, and carrot. Cook for about 5 minutes.
4. Pour in the vegetable broth and add the saffron. Bring to a boil and simmer for about 15-20 minutes until the vegetables are tender.
5. Squeeze the lemon juice into the soup and add the lemon zest. Season with salt and pepper to taste.
6. Serve the soup warm, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 150
Protein: 3g
Carbohydrates: 30g
Fat: 5g
Fiber: 5g
Sugars: 3g

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