Fennel and potato soup
What better to have on a cold winter evening than a delicious soup.
1 Tbsp canola oil
2-3 cm piece fresh ginger, peeled and chopped
1 bulb fennel, finely sliced
2 boiling potatoes, peeled and chopped
3 cups vegetable stock
fennel tops, for garnish
Heat oil in a large heavy-based saucepan, add ginger and stir fry briefly.
Add fennel, potatoes and stock and simmer over a low heat until vegetables are cooked.
Remove from heat, cool slightly and purée with a hand held blender.
Reheat and serve, garnished with fennel tops.
Fennel and potato soup is the soup on the left. The soup on the right is Radish soup. [See our recipe].
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.4g|