Chunky Potato Fennel Soup

Anastasia

6 years ago

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.

Chunky Potato Fennel Soup

★★★★★

5 from 1 reviews

Delicate, chunky and creamy potato fennel soup.

Author: Anastasia
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.