Fennel and Potato Soup

Fennel and potato blend with vegetable stock for a thick vegetarian soup perfect for the chillier spring days.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 215 Calories

Ingredients

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

Recipe Instructions

Step 1

Slice the fennel into medium-size pieces.

Step 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.

Step 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.