Name Potato & Fennel Soup


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  • Serves: 4
  • Complexity: easy
  • kcal: Sin-free on Green, 4 Sins on Original
Potato & Fennel Soup


  • 1 head fennel
  • 1 litre / 1 3/4 pt stock made with Vecon
  • 454g/1 lb potatoes, cubed
  • 4 sticks celery, chopped
  • 1 large onion, chopped fresh parsley
  • salt and ground black pepper

Place the fennel in a steamer and steam for 25 minutes until tender. Discard the foot and top stems. Meanwhile, place the stock, potatoes, celery and onion into a large saucepan, bring to the boil and simmer for 20 minutes. Chop the remaining fennel into small pieces, add to the soup and simmer for 5 minutes. Transfer the soup into a blender, add the parsley and puree. Return to the saucepan and heat through. Season to taste before serving.

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