Description
This vegan Potato Fennel Soup is quick and healthy to prepare, no matter what the weather is like outside.
Ingredients
Units
Scale
- 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 (1/2 tsp) caraway seeds
- 1.5L (6 cups) vegetable stock
- salt and freshly ground black pepper
- chives, for garnishing
Instructions
- Melt the oil in a large heavy-based saucepan.
- Add the onions, garlic and salt, then cook over a medium heat, stirring occasionally, for 7 minutes, or until the onions have softened.
- Add the fennel and cook for another 3 minutes.
- Add the potatoes, caraway seeds and vegetable stock then bring to the boil.
- Lower the heat to a steady simmer and cook for 15 minutes, or until the the potatoes are tender.
- 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.
- Season with salt and pepper and return to the saucepan and reheat gently until piping hot. Garnish with snipped chives and serve immediately. Enjoy!
Notes
- 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