Potato and fennel soup | vegan

Fennel is a vegetable that, despite tasting nothing like them, belongs to the carrot family.

It's long feathery fronds (sometimes mistaken for dill) and its distinctive anise taste make it stand out.

Fennel tastes like anise

When I was younger I was not a fan of the taste of fennel at all. It has an anise - or aniseed taste. But if you are not a fan of liquorice don't let this put you off.

Fennel has a lovely, fresh, mild taste that is really nothing like a bar of liquorice! If you haven't tried it before I urge you to give it a go.

Serving suggestions

While you could serve this soup on its own I think that soup is always improved with a few slices of bread. 

Some crusty bread would be good, as would some sourdough toast. A friend of mine always eats savoury scones with her soup.

In truth, anything “bready” that you can use to mop up the last bits at the bottom of the bowl will do brilliantly.

Ingredients

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

To make this fennel soup you will need the following ingredients:

• Olive oil
• Onion
• Garlic
• Fennel
• Potatoes
• Vegetable stock
• Vegan cream - I used soya cream but oat would also be good
• Parsley
• Salt and pepper
• Lemon juice

Equipment

To make this soup you will need:

• sharp knife*
• peeler*
• chopping board*
• large saucepan with a lid* (I use a Le Creuset casserole dish).
• blender* - if you don’t have one you can use a handheld stick blender* but the results won’t be so smooth.

Storage

Fridge

Once completely cool transfer to a container and cover with a lid. Store in the fridge for 3-5 days. Reheat until piping hot when ready to eat.

More fennel recipes you might like 

Here are some more vegan fennel recipes that you might like

• Roasted fennel with lemon
• Fennel and orange salad with pecan nuts
• Linguine with chickpeas, fennel and romanesco
• Lemon and fennel pasta

Or you might like this carrot and potato soup or my watercress soup recipe.

How to make potato and fennel soup

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Potato and fennel soup

This potato and fennel soup is extremely creamy. The fennel taste comes through gently and isn’t at all overpowering. The perfect soup to mop up with some crusty bread.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Soup

Cuisine British

Servings 4 people

Calories 226 kcal

Ingredients

 

MetricUS customary

 

1x2x3x

• 1 tablespoon olive oil
• 1 onion peeled and chopped
• 2 cloves garlic peeled and chopped
• 1 fennel chopped
• 2 medium potatoes peeled and chopped
• 750 ml vegetable stock
• 100 ml vegan cream soya or oat
• Flat leaf parsley finely chopped
• Salt and pepper to taste
• Juice half a lemon

Instructions

 

• Heat 1 tablespoon olive oil in a large saucepan with a lid.
• Add your chopped onion and fennel, stir well, then reduce the heat to low, cover with a lid and cook for 15 minutes or until soft. Stir occasionally.
• Remove the lid and add the garlic. Fry for a couple more minutes then add the chopped potatoes and 750ml hot vegetable stock. Bring to the boil, then reduce to a simmer and cook until your potatoes are soft.
• Remove from the heat and allow to cool slightly before blending. If using a jug blender take extra care when blending.
• Return to the pan and add 100ml vegan cream, chopped parsley, lemon juice and salt and pepper.
• Gently reheat and serve immediately with crusty bread.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 226kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 3gSodium: 885mgPotassium: 731mgFiber: 6gSugar: 4gVitamin A: 478IUVitamin C: 31mgCalcium: 67mgIron: 2mg

Keyword potato and fennel soup

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