Roasted Fennel and Potato Soup
Comfort food at its finest! This Roasted Fennel and Potato soup is a hearty and delicious meal that's perfect for cold weather or anytime.
Yield: 8 cups
Calories: 180kcal
Ingredients
- 2 fennel bulbs sliced or chopped
- 1 yellow onion chopped
- 2 Tbsp. olive oil separated
- 2 cloves garlic minced
- 7 cups vegetable broth
- 2 pounds russet potatoes peeled and diced
- 2 bay leaves
- 1 cup oat milk
- 1 tsp. salt
- 1 tsp. ground black pepper
Instructions
- Preheat oven to 350°F.
- Toss fennel and onion in 1 tablespoon of olive oil and spread evenly on a baking tray lined with parchment paper. Roast for 20 minutes, stirring occasionally.
- Heat the second tablespoon of oil in a Dutch oven or deep soup pot. Once hot, add garlic and sauté for 1 minute. Add vegetable broth, potatoes, fennel and onion mixture, and bay leaves. Simmer until potatoes are soft—about 15 minutes.
- Remove bay leaves and blend soup in batches in a high-speed blender until smooth.
- Return the blended soup to the Dutch oven or soup pot and add oat milk, salt, and pepper. If the soup cooled down during blending you can reheat it over a low flame for a minute or two.
- Garnish with a drizzle of oil, some sour cream, or loose fronds from the fennel. Serve and enjoy!
Notes
Soy milk would work well, too, or any plant-based milk with some thickness to it.
This recipe is gluten-free.
*Modified from this recipe by Curtis Stone.
Nutrition
Serving: 1cup | Calories: 180kcal