Potato fennel soup is a light yet creamy dish, blending the subtle sweetness of fennel with the comforting heartiness of potatoes. It’s a healthy option that doesn’t skimp on flavor. For more nutritious and delicious soups, explore my healthy soup collection.
If you’re a lover of vegetable soups, this wonderfully warming soup is the one for you!
Why you’ll love this recipe
- Healthy recipes don’t get much easier
- Very quick recipe from start to finish
- Tastes so much better than the pre-packaged stuff
- Texture is velvety smooth
- Makes use of fennel – a seriously underrated vegetable
Equipment needed to make this recipe
There are a few key items you’ll need when it comes to making this recipe:
- Hand blender or food processor – an immersion blender or a food processor are needed to achieve that perfect silky smooth consistency for this potato soup recipe
- Heavy-based saucepan – a large pot is the key piece of equipment behind any successful broth
- Soup bowls – classy individual bowls make for a better way to serve up this potato soup recipe
What are the best potatoes for this recipe?
Is fennel soup good for you?
Absolutely! It’s a great source of fiber, is good for your heart and is packed with essential nutrients.
Can you use fennel stalks in soup?
Fennel stalks are excellent in soups. Not only that, you can use them in place of celery stalks – ideal as a base for gravy, as a garnish or in a salad in this roasted fennel salad.
You can also use the leafy part of fennel – known as fennel fronds – as a herb. Fennel fronds look a bit like dill and are excellent when used as a garnish.
Do I have to use olive oil?
No, you can also use vegetable oil.
What other vegetables can you use?
You can add celery for some extra flavor. You can also add other veggies like carrots.
What if the soup is too thick?
After you blend your fennel and potato soup, you might notice that it's too thick. To get it to the desired consistency, just add a splash of water or vegetable stock. Keep adding until it’s just right.
How do you store leftover potato soup?
The best way to store it is to keep it in an airtight container and store it in the fridge.
How long can you keep leftover potato fennel soup?
Leftovers can be stored in the refrigerator for up to 5 – 6 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Defrost it in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.
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What to serve with fennel and potato soup
This fennel and potato soup is great on its own, but if you want to pair it with something, here are a few suggestions:
- Serve it with some delicious crusty bread
- Make your own homemade chia seed bread
- Make a Kashmiri naan
- Serve with gluten free puris
- Serve with a side of blanched kale
Variations on this recipe
- If you prefer chunky soup, you don’t have to blend the soup and serve it as it is.
- If you’re not vegan or lactose intolerant you can use butter instead of oil and drizzle the soup with cream when serving.
Popular substitutions for this recipe
Here are a few ideas when it comes to swapping ingredients:
- Swap standard potatoes for sweet potatoes for a sweet twist
- If you’re not a fan of fennel, swap it out for celery
More sumptuous soup recipes
Has this delicious recipe got you in the mood for more? Check out these recipes:
- Sweet potato and red pepper soup – subtly sweet with delicious earthy flavors, this sweet potato and red pepper soup is a real treat all year round
- Zucchini and leek soup – as delicious in summer as it is in winter, this vibrant vegetable broth is delightfully simple, with a taste that tingles the taste buds. It’s hands down one of my favorite zucchini recipes
- Jerusalem artichoke soup – have you heard of a Jerusalem artichoke? It’s not an artichoke and it isn’t from Jerusalem! What it is, however, is a magnificent ingredient. Try this recipe… you won’t be disappointed
- Oxtail pho – a heady broth that’s simply out of this world! If you’ve never tried a Vietnamese pho, this is the recipe to start with. It’s definitely not a quick and easy recipe, but the results are totally worth it!
- Chinese chicken and sweetcorn soup – this fantastic recipe takes only 20 minutes to make and has a deep, rich flavor that really hits the spot
- ABC soup – a traditional Malaysian recipe with three core ingredients, ABC can be adapted by adding your personal favorite ingredients into the mix
- Avocado soup – rich, creamy and delicious, this is super simple to make and very healthy too
- Pumpkin and sweet potato soup - another delicious soup sure to comfort you on a cold day
📖 Recipe
Potato Fennel Soup
- Total Time: 35 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
This vegan Potato Fennel Soup is quick and healthy to prepare, no matter what the weather is like outside.
Ingredients
- 25g (1 oz) olive oil
- 2 onions (weight ± 450g/1 lb), peeled and thinly sliced
- 2 garlic cloves, peeled and crushed
- 3g (1 tsp) salt
- 1 fennel bulb, trimmed and finely chopped
- 4 medium potatoes (weight ± 900g/2 lb), peeled and diced
- 1g (½ tsp) caraway seeds
- 1.5L (6 cups) vegetable stock
- salt and freshly ground black pepper
- chives, for garnishing
Instructions
- Melt the oil in a large heavy-based saucepan.
- Add the onions, garlic and salt, then cook over a medium heat, stirring occasionally, for 7 minutes, or until the onions have softened.
- Add the fennel and cook for another 3 minutes.
- Add the potatoes, caraway seeds and vegetable stock then bring to the boil.
- Lower the heat to a steady simmer and cook for 15 minutes, or until the the potatoes are tender.
- Set aside to cool slightly, then purée in a blender or food processor until smooth. At this point you can decide to add a splash or two of vegetable stock or water, if you prefer a thinner consistency.
- Season with salt and pepper and return to the saucepan and reheat gently until piping hot. Garnish with snipped chives and serve immediately. Enjoy!
Notes
- Any type of bread on the side will do.
- If you prefer chunky soup, you don’t have to blend the soup and serve it as it is.
- If you’re not vegan or lactose intolerant you can use butter instead of oil and drizzle the soup with cream when serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 194
- Sugar: 8.5 g
- Sodium: 791.3 mg
- Fat: 4.2 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 37.1 g
- Fiber: 6.3 g
- Protein: 4 g
- Cholesterol: 0 mg
Renil M. George
Caraway soup is not my thing but still it tastes good.