Fennel, potato, leek and turmeric soup

Soup season begins: velvety, flavourful and light, comforting with croutons.

INGREDIENTS FOR 4

1 LARGE FENNEL BULB

1 LARGE LEEK

2 LARGE POTATOES

1 TEASPOON OF TURMERIC

EXTRA VIRGIN OLIVE OIL

1 LITRE OF WATER OR STOCK

SALT

PEPPER

GRATED PARMESAN

TOASTED CROUTONS (or gluten-free)

I wash and chop leek.

I peel and chop potatoes.

I wash and chop fennel.

I sauté leek in oil, then add potatoes and fennel.

I add turmeric, pepper and salt.

I add a litre or more of water to cover.

I cook around thirty minutes until soft.

I blend creamy, add oil and adjust salt.

I serve with cheese, pepper, oil and croutons.