Fennel and Potato Soup

Name: Fennel and Potato Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 3 bulbs fennel - trimmed, quartered, and cored; 4 servings ground black pepper to taste; 1 Tbsp olive oil; 1 large potato, peeled and cubed; 3 spring onions, sliced; 940 milliliters vegetable stock, divided; 59 milliliters water, or as needed (optional)

Fennel and Potato Soup is a hor d'oeuvre that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 196 calories, 4g of protein, and 7g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have butter, vegetable stock, ground pepper, and a few other ingredients on hand, you can make it. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour. If you like this recipe, take a look at these similar recipes: Roasted Fennel and Broccoli Soup, Chilled Fennel Soup With Orange Zest, and Fennel and Orange Salad With Toasted Hazelnuts and Cranberries.

Instructions

Slice the fennel into medium-size pieces.

Ingredients you will need

Fennel

Heat butter and olive oil together in a pot over medium-low heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Pot

Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.

Ingredients you will need

Spring Onions

Fennel

Stock

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.

Ingredients you will need

Black Pepper