Fennels, 2
Potatoes, 2
Onion, 1
Plain yogurt, 5 Teaspoons
Curry to taste
Olive oil
Fresh thyme


First, a little olive oil in a pot.
Add the finely chopped onion and fry for a few minutes.
Cut the fennel removing the hardest part in the middle.
Cut also the potatoes and place them in the casserole.
Add also the cut fennels.
Let the vegetables fry for a few minutes.
Add water to cover the ingredients almost completely.
Cover with a lid, leaving a little open the casserole, and cook for about 30-40 minutes at medium-high heat.
When the potatoes and the fennels will be cooked, turn off the heat and blend all together until it will be creamy.
Salt to taste.
Add the yogurt. Also a white Greek yogurt can be used.
Finally, add the curry powder. The amount is up to you. Taste it to evaluate the hotness you desire.
Blend again to make it creamier.
Your velvety is ready to be served. A bit of fresh thyme and a little olive oil to complete.

Thanks to: Il Cibo Delle Coccole