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.
Servings 4 people
- 1 tbsp 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
Heat 1 tbsp 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.
Calories: 226kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Sodium: 885mg | Potassium: 731mg | Fiber: 6g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 2mg