Fennel and Potato Soup
Creamy Fennel & Potato Soup with a Hint of Garlic and Herbs
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large fennel bulb, trimmed and sliced (reserve fronds for garnish)
3 medium potatoes, peeled and diced
4 cups vegetable broth
1/2 cup heavy cream (optional)
Salt and freshly ground black pepper, to taste
Fresh thyme or parsley for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
Add minced garlic and sliced fennel. Cook for another 5–6 minutes, stirring occasionally, until fennel starts to soften.
Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender.
Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
Stir in the heavy cream if using, and season with salt and pepper to taste.
Simmer for another 2–3 minutes to warm through.
Serve hot, garnished with fennel fronds and fresh herbs.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 220 kcal | Servings: 4 servings
#fennelsoup #potatosoup #comfortsoup #vegetariansoup #easyweeknightmeals #souprecipe #homemadesoup #creamyvegetablesoup #fallrecipes #wintersoup #simpleingredients #seasonalcooking #glutenfreecomfort #onepotmeal #fennelrecipes #cozysoup #quickvegetarian #plantbasedmeals #rootveggies #heartyvegetarian
A cozy bowl of Creamy Fennel and Potato Soup is all you need on a chilly day! Subtly sweet, aromatic, and totally comforting
Fennel and Potato Soup
Creamy Fennel & Potato Soup with a Hint of Garlic and Herbs
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large fennel bulb, trimmed and sliced (reserve fronds for garnish)
3 medium potatoes, peeled and diced
4 cups vegetable broth
1/2 cup heavy cream (optional)
Salt and freshly ground black pepper, to taste
Fresh thyme or parsley for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
Add minced garlic and sliced fennel. Cook for another 5–6 minutes, stirring occasionally, until fennel starts to soften.
Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender.
Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
Stir in the heavy cream if using, and season with salt and pepper to taste.
Simmer for another 2–3 minutes to warm through.
Serve hot, garnished with fennel fronds and fresh herbs.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 220 kcal | Servings: 4 servings
#fennelsoup #potatosoup #comfortsoup #vegetariansoup #easyweeknightmeals #souprecipe #homemadesoup #creamyvegetablesoup #fallrecipes #wintersoup #simpleingredients #seasonalcooking #glutenfreecomfort #onepotmeal #fennelrecipes #cozysoup #quickvegetarian #plantbasedmeals #rootveggies #heartyvegetarian
A cozy bowl of Creamy Fennel and Potato Soup is all you need on a chilly day! Subtly sweet, aromatic, and totally comforting
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