Chestnut velouté with fennel

alcalin dish rich in vegetable proteins ☺vegan

(4 people)

1 table spoon oil or ghee 1 tea spoon basil seeds 1 tea spoon dill seeds 3 garlic cloves 1 chopped onion  2 or 3 fennels Warm water 200 gr cooked chestnut 1 or 2 tea spoons of indian curry vegetable cream black salt and evt little pepper fresh herbs : parsley, basil, chive…

Wash fennel and cut them in dice.
Warm the oil and blow up the seeds of basil there.
When seeds jump add the garlic and let it grow pink slightly.
Add the onion and cook it until it becomes transparent.
Add fennel and make them brown approximately 3 minutes.
Cover the mixture with some water and let cook a few minutes.
Cut sweet chestnuts in 2 or 4 and incorporate them into the fennel with the Indian curry.
Add vegetable cream (almond or oat)
Cook another 3 minutes, add the black salt and the pepper if so wished.
Mix the soup and decorate with fresh herbs.