Prep time: 15 mins Cook time: 40 mins
Serves: 4 Recipe: The Simple Veganista
With Autumn weather finally rolling in it’s the time of year to enjoy cozy sweaters and soup! This potato and fennel soup is a great way to try incorporating fennel into a meal if your new to this herb. Fennel has a sweet flavor similar to anise or licorice and can help some folks with digestion too! This recipe calls for almond milk but feel free to substitute for dairy milk if you prefer! Other additions to this soup could be paprika, garlic, parsley, or anything you wish!
Ingredients:
- 2 pounds potatoes, peeled and cut into 1 inch chunks
- 2-3 small fennel bulbs, sliced into 1 inch slices (reserve some leaves for garnish if you’d like)
- 1 medium onion peeled and sliced into ½ inch slices
- 2 TBSP olive oil
- Salt and pepper to taste
- 2 cups water or low sodium vegetable broth
- 2 cups unsweetened almond milk (or milk of your choice)
Directions:
- Preheat oven to 450. Line 2 baking sheets with parchment paper and place potatoes on one side and fennel and onions on the other. Add a light drizzle of olive oil to each sheet and toss until well incorporated. Spread potatoes, onions, and fennel evenly on the baking sheets. Add a sprinkle of salt and pepper. Turn halfway through and cook until potatoes are tender, about 30 minutes.
- In a large pot add water/broth and milk. Then add roasted veggies and using an immersion blender puree until desired consistency. (You can also use a food processor or blender but may need to puree in two batches)
- Warm soup through in a pot on the stove
- Garnish with fresh fennel leaf if desired! Serve warm and enjoy, this is a great soup to pair with a nice piece of crusty bread