Rezene Çorbası | Turkish Fennel Soup

Wash the fennel thoroughly, remove the core, and cut the bulbs into thin wedges. Set aside tender fennel fronds for garnish later. Peel the potatoes and cut them into approx. 1.5 cm cubes. Finely chop the yellow onion and garlic cloves.

Heat the olive oil in a large soup pot over medium heat. Sauté the chopped onion and garlic in it for 2–3 minutes until translucent. Add the sliced fennel and diced potatoes, and sauté gently for about 4 minutes, stirring regularly, until fragrant.

Pour the hot vegetable broth over the sautéed vegetables. Season with fine table salt and ground black pepper. Cover the pot and simmer gently over medium heat for about 15–18 minutes, until the fennel and potatoes are wonderfully tender.