I had fennel sitting in my fridge for a few days and so decided tonight that I wanted to make a soup out of this yummy veggie. If you have about 15 minutes to spare, then give this recipe a try!
Fennel Potato Soup Yields: 6-8 servings
2-3 Tbsp extra virgin olive oil
1 onion, chopped
1 fennel bulb, chopped
3 medium potatoes, peeled and chopped
3 1/2 C chicken broth and/or water
3/4 C coconut milk
Salt to taste
Start with the chopped onion and add to pot with olive oil. Let slightly wilt before adding the chopped fennel bulb. Stir from time to time for approximately a few minutes.
Add chopped potatoes and stir occasionally for a few minutes more.
Once vegetables are nicely caramelized (browned), add broth and/or water and bring back to a boil.
Once soup is boiling, bring down to a simmer, cover pot, and let cook for approximately 10 minutes until the fennel and potatoes pierce easily with a fork.
Uncover pot, and using a hand blender, blend the vegetables until smooth.
Add coconut milk to the soup and blend – this helps add a bit of depth to the soup and also makes it creamier.
Add salt to taste before serving.
The result is a hearty soup, great on its own, or served alongside a meal of your choice.
Bon appétit! xo