Fennel Potato Soup

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

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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