Chunky Potato Fennel Soup
Delicate, chunky and creamy potato fennel soup.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: International, Vegan
Ingredients
Scale
- 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