Fennel and potato soup

1 fennel bulb

1 ½ cup chopped potato

½ cup chopped tomato

1 ½ - 1 ¾ tsp salt

1 ½ tbsp olive oil

½ tsp pepper

1 tsp parsley

6-8 cups water

2 tbsp fennel leaves

Chop fennel bulb and potato(s) into small pieces. Sauté fennel, potato, and tomato for a few minutes. Add all seasoning, water, and parsley. Bring to a boil then turn the heat to low. Cover and cook for 20 to 30 minutes. Before serving, sprinkle fennel leaves on top.

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