Fennel and potato soup

What better to have on a cold winter evening than a delicious soup.

Fennel and potato soup


Serves 4

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]
Energy 932kj
Protein 9.5g
Total fat 12.4g
- saturated fat 2.4g
Carbohydrates 15.2g
- sugars 3.3g
Fibre 7.7g
Sodium 151.4mg

Click the vegetable name below to learn more about it: