Fennel and Potato Soup recipe

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Ingredients

3 bulbs fennel - trimmed, quartered, and cored
1 tablespoon butter
1 tablespoon olive oil
3 spring onions, sliced
4 cups vegetable stock, divided
1 large potato, peeled and cubed
¼ cup water, or as needed
ground black pepper to taste

Nutrition Info

215 calories
carbohydrate: 34.9 g
cholesterol: 7.6 mg
fat: 7.2 g
fiber: 8.8 g
protein: 5.3 g
saturatedFat: 2.3 g
servingSize: -
sodium: 579.7 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice the fennel into medium-size pieces.

  2. Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.

  3. Pour remaining stock into the pot, add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

Recipe Yield

4 servings

Recipe Note

Aromatic soup ideal for chilly spring days.

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