Description
This Savory Fennel and Potato Soup is a comforting and flavorful dish, combining tender potatoes and aromatic fennel simmered in a rich vegetable broth, then blended to a smooth, creamy consistency. It’s perfect for a cozy meal and garnished with fresh chives for a touch of color and mild onion flavor.
Ingredients
Scale
Base Ingredients
- 1 oz olive oil (25g)
- 2 onions (approx. 450g), peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt (3g)
Vegetables and Seasoning
- 1 fennel bulb, trimmed and chopped finely
- 4 medium potatoes (about 900g), peeled and cubed
- 1/2 teaspoon caraway seeds (1g)
Broth and Garnish
- 1.5 liters vegetable broth (6 cups)
- Salt and freshly ground black pepper to taste
- Chives for garnish
Instructions
- Heat and sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add the sliced onions and minced garlic, sautéing for 5 to 7 minutes until they become soft and translucent, building a flavorful base for the soup.
- Add fennel, potatoes, and seasonings: Stir in the finely chopped fennel and cubed potatoes. Season with salt and caraway seeds. Cook this mixture for another 5 minutes, allowing the flavors to meld and vegetables to soften slightly.
- Simmer with vegetable broth: Pour in the vegetable broth, increasing the heat to bring the soup to a gentle boil. Once boiling, reduce the heat, cover the pot, and simmer for about 20 minutes or until the potatoes are tender and fully cooked.
- Puree the soup: Use an immersion blender to puree the soup directly in the pot until smooth. If an immersion blender is unavailable or the pot is too small, carefully transfer the soup in batches to a stand blender, blending until creamy.
- Adjust seasoning: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed to enhance the flavors.
- Serve and garnish: Ladle the warm soup into bowls and garnish with freshly chopped chives for a subtle onion flavor and attractive presentation. Serve immediately.
Notes
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- For a richer texture, add a splash of cream or coconut milk after pureeing.
- Caraway seeds can be substituted with fennel seeds for a slightly different flavor.
- If you prefer a chunkier texture, pulse the soup less during blending.
- Use fresh chives for garnish to add a mild, fresh onion note and bright color.
