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Roasted Fennel and Potato Soup Recipe

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This Roasted Fennel & Potato Soup is a comforting and creamy soup that highlights the natural sweetness of roasted fennel and Yukon gold potatoes. The vegetables are roasted to bring out their deep flavors, then blended with vegetable broth and non-dairy milk to create a smooth, velvety texture. A perfect vegan and gluten-free soup that’s easy to prepare and ideal for cozy meals.

Ingredients

Vegetables

  • 1 1/2 lbs. (3 – 4) Yukon gold potatoes, cut into 1 inch chunks
  • 2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
  • 1 medium onion, peeled and cut into 1/2 inch slices

Other Ingredients

  • 2 tablespoons olive oil
  • Mineral salt & fresh cracked pepper, to taste
  • 2 cups water or low-sodium vegetable broth
  • 2 cups unsweetened plain non-dairy milk

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
  2. Roast Vegetables: On large rimmed baking sheets lined with parchment paper or Silpat, spread out the potatoes, fennel, and onion. Drizzle with olive oil and toss until all vegetables are evenly coated. Sprinkle salt and pepper over the top. Roast in the oven for 30 to 40 minutes, tossing halfway through. Keep an eye on the fennel and remove any pieces that burn quickly. Reserve some fennel slices and fronds for garnish.
  3. Prepare Broth and Milk: In a large pot, combine the water or vegetable broth with the unsweetened non-dairy milk.
  4. Puree Soup: Add the roasted vegetables to the pot and use an immersion blender to puree until you reach your desired soup consistency. You may make the soup chunky or smooth. Alternatively, blend the soup in batches using a blender or food processor. Add more liquid if needed. Taste and adjust seasoning with additional salt and pepper.
  5. Warm Soup: Place the pot over medium-low heat and warm the soup thoroughly, stirring occasionally.
  6. Serve: Ladle the hot soup into individual bowls. Garnish with the reserved fennel slices and fresh cracked pepper. Serve with crusty bread for a complete meal.

Notes

  • Use low-sodium vegetable broth or water to control the salt level in the soup.
  • For a creamier texture, adjust the amount of non-dairy milk or add a splash of olive oil when blending.
  • Reserved fennel fronds add a beautiful and fresh garnish enhancing the soup’s flavor.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • To make the soup nut-free, ensure the non-dairy milk used is free from nuts, such as oat or rice milk.

Find it online: https://bitezly.com/roasted-fennel-and-potato-soup-recipe/