This potato fennel soup represents my love for pure veggies. I didn’t use any spices or other ingredients that can overpower elegant and sweet taste of fennel. Instead I played with texture and sweet and sour balance.
It is chunky, creamy and delicate.
Serve this soup with rye seeded bread or croutons and enjoy the flavors of mother nature.
Heat oil in a large heavy bottom pan with a lid. Sauté onion and fennel for 5-7 minutes until soft. Add garlic and stir until fragrant.
Now throw in potatoes, apple and pour 4 cups of water or vegetable stock. Bring to boil.
Season with salt, reduce the heat and let it simmer covered for 20 minutes or until potatoes are very soft and fall apart.
Meanwhile blitz together raw cashews, tapioca starch and water in a high-speed blender until smooth. Set aside.
When potatoes are done add lemon juice and cashew mixture. Stir until the soup thickens.
Taste for seasoning, crack some black pepper, switch off the heat and serve.
PrintChunky Potato Fennel Soup
Delicate, chunky and creamy potato fennel soup.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Cuisine: International, Vegan
Ingredients
- 1 fennel bulb, quartered and sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, cut in chunks
- 1 small apple, peeled, cored and diced
- 4 C water or light vegetable stock
- 1/4 C raw cashews
- 1 tbsp tapioca starch
- 1/2 C water
- juice of 1/2 lemon
- salt and black pepper to taste
- oil for cooking
Instructions
- Heat oil in a large heavy bottom pan with a lid. Sauté onion and fennel for 5-7 minutes until soft. Add garlic and stir until fragrant.
- Now throw in potatoes, apple and pour 4 cups of water or vegetable stock. Bring to boil.
- Season with salt, reduce the heat and let it simmer covered for 20 minutes or until potatoes are very soft and fall apart.
- Meanwhile blitz together raw cashews, tapioca starch and water in a high-speed blender until smooth. Set aside.
- When potatoes are done add lemon juice and cashew mixture. Stir until the soup thickens.
- Taste for seasoning, crack some black pepper, switch off the heat and serve.
Nutrition
- Calories: 213
- Sugar: 7.5g
- Sodium: 40mg
- Fat: 7.7g
- Saturated Fat: 1.3g
- Carbohydrates: 34.7g
- Fiber: 6.5g
- Protein: 4.2g
- Cholesterol: 0mg
Keywords: soup, fennel, potatoes, cashews, gluten-free, vegan, vegetarian
Hello there~ Wanted to let you know I made this tonight for my husband and I and we loved it! I had gotten a fennel bulb in a box of veggies and wasn’t sure what I should make with it, and after researching a bit I came across this recipe, and YUM! I live in Oregon, in the US, and I how fun to make a recipe that originated so far away. 🙂 Anyway, it was so easy and delish! Oh and I’ve never put apple in soup before and it worried me a bit, but so glad I did, as I’m sure it added something great to all the flavors together.
Thank you and I’ll look through more of your recipes. 🙂
Heidi
★★★★★
Hi Heidi!
Apart from subtle sweetness, apple gives some viscosity to the soup. I like to add it to my homemade veggie stock sometimes 🙂
Thank you for your feedback. I’m glad that you liked it!