Quick fennel soup

Chop and wash 3 bulbs of fennel. Heat a pan with 2 table spoons of olive oil. Add the fennel, 4 garlic cloves, 1 table spoon of basil and 1 chili. Bake and stir. Add 2 liters of vegetable stock. Allow to simmer for approximately 30 minutes. Blend. Add  300 ml of oatmilk. Taste, add pepper and salt. Finish with wild fennel.


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