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Potato fennel soup with chives.

Potato Fennel Soup

  • Author: Michelle Minnaar
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegan


This vegan Potato Fennel Soup is quick and healthy to prepare, no matter what the weather is like outside. 


  • 25g (1 oz) olive oil
  • 2 onions (weight ± 450g/1 lb), peeled and thinly sliced
  • 2 garlic cloves, peeled and crushed
  • 3g (1 tsp) salt
  • 1 fennel bulb, trimmed and finely chopped
  • 4 medium potatoes (weight ± 900g/2 lb), peeled and diced
  • 1g (½ tsp) caraway seeds
  • 1.5L (6 cups) vegetable stock
  • salt and freshly ground black pepper
  • chives, for garnishing


  1. Melt the oil in a large heavy-based saucepan. 
  2. Add the onions, garlic and salt, then cook over a medium heat, stirring occasionally, for 7 minutes, or until the onions have softened.
  3. Add the fennel and cook for another 3 minutes.
  4. Add the potatoes, caraway seeds and vegetable stock then bring to the boil. 
  5. Lower the heat to a steady simmer and cook for 15 minutes, or until the the potatoes are tender. 
  6. Set aside to cool slightly, then purée in a blender or food processor until smooth. At this point you can decide to add a splash or two of vegetable stock or water, if you prefer a thinner consistency. 
  7. Season with salt and pepper and return to the saucepan and reheat gently until piping hot. Garnish with snipped chives and serve immediately. Enjoy!


  • Any type of bread on the side will do.
  • If you prefer chunky soup, you don’t have to blend the soup and serve it as it is.
  • If you’re not vegan or lactose intolerant you can use butter instead of oil and drizzle the soup with cream when serving. 
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: potato fennel soup, fennel and potato soup recipe, fennel recipe, vegan soup, potato soup recipe