Description
Creamy and comforting, this Roasted Fennel & Potato Soup blends the sweetness of roasted fennel with the earthy richness of potatoes for a cozy, flavorful meal that’s perfect any time of year.
Ingredients
Scale
- 2 medium fennel bulbs, trimmed and sliced
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or a few sprigs fresh
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sliced fennel with olive oil, salt, and pepper. Roast on the baking sheet for 25–30 minutes until golden.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion for 6–8 minutes until translucent. Add garlic and thyme, cooking for 1 more minute.
- Add diced potatoes and roasted fennel to the pot. Pour in vegetable broth and bring to a simmer.
- Cook for 15–20 minutes until potatoes are soft and easily pierced with a fork.
- Turn off heat and blend soup until smooth using a blender or immersion blender.
- Season with salt, pepper, and lemon juice if using. Stir well.
- Serve hot with optional toppings like herbs, olive oil drizzle, or croutons.
Notes
- Use Yukon Gold potatoes for a naturally buttery texture.
- Roast extra fennel to use as a garnish for added texture.
- For a chunkier soup, blend only half and leave the rest as is.
- Add white beans or lentils for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 570mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg