Roasted-Potato Fennel Soup
Fennel has been used as a culinary ingredient for centuries and is known for its unique licorice-like flavor.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted-Potato Fennel Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the potatoes, fennel bulb, and onion into small chunks.
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Toss the potatoes, fennel, and onion with olive oil, salt, pepper, and fresh thyme.
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Roast the vegetables in the preheated oven for 30 minutes, or until they are golden and tender.
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In a large pot, sauté the garlic in olive oil until fragrant.
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Add the roasted vegetables and vegetable stock to the pot.
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Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in the heavy cream and season with salt and pepper to taste.
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Let the soup rest for 5 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
