Potato and fennel soup

fennel and potato soup in bowl with loaf of brown bread on board

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.

Course Soup

Cuisine British

Keyword potato and fennel soup

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 226kcal

Ingredients

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

Metric - US customary

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