Start by washing the fennel, carrots, and potatoes thoroughly.
Chop the fennel bulb, carrots, and potatoes into small, uniform pieces to ensure even cooking.
Cook the Vegetables
In a large pot, bring 1 liter of water to a boil.
Add the chopped fennel, carrots, and potatoes to the boiling water.
Reduce the heat and let the vegetables simmer for about 20-25 minutes, or until they are tender.
Season the Soup
Season the soup with salt, pepper, and paprika to taste. These spices not only enhance the flavor but also provide additional digestive benefits.
Stir well to ensure the seasonings are evenly distributed.
Prepare the Yogurt Mixture
While the vegetables are cooking, prepare the yogurt mixture.
In a bowl, combine the 200 grams of yogurt with the juice of 1 lemon.
Mince the 2 cloves of garlic and add them to the yogurt mixture. Stir well to combine.
Blend the Soup
Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
Combine and Serve
Pour the pureed soup back into the pot and stir in the yogurt mixture until well combined.
Heat the soup gently over low heat until it is warmed through, but do not let it boil.
Serve the soup hot, garnished with a sprinkle of paprika or a few fennel fronds for extra flavor.
