Velvety rich roasted fennel and potato soup
Clean, light and delicious roasted fennel and potato soup in just 30 minutes!
I love a warm, velvety soup year-round but in the cooler months (k fine, weeks. I do live in Los Angeles) I die for it.
Made with simple ingredients, like yukon gold potatoes and fennel, and a bit of almond milk and salt and pepper, this dish is super quick to come together, easy to make, and incredibly nourishing and delicious.
Health-wise…
Like everything I create and share, it’s as clean as it gets. But let’s get into the specifics, shall we?
Here’s what I love about it -
Potatoes are a great source of fiber, vitamins, minerals and antioxidants. For this recipe, I’ve chosen to keep the skin on, since it contains more nutrients than the interior; it’s high in iron, fiber and even contains a few B-vitamins, which are crucial to overall health - immunity, brain function, energy levels, all of it.
Fennel, with its licorice-like flavor, gives the soup a delicious kick, but also offers a ton of health benefits, too. It’s nutrient dense, and has antioxidant, anti-inflammatory, anti-fungal and antiviral effects. I mean, just perfect for this time of year, am I right?!
The soup is loaded with fiber and incredibly filling. A great little tool for staying satiated until your next meal, if I do say so myself!
As always, it contains zero crap. Just pure plant-based whole foods, simple spices, and a spoonful of cold-pressed avocado oil. That’s it.
Why it’s so convenient…
I love when things are easy, don’t you? As far as soups go, this one is as low maintenance as it gets.
Here’s why -
The ingredients are simple, easy to find, and you most likely have the bulk of them in your pantry already.
It’s so easy to make. I’m not kidding, you guys. Chop your veg, toss in a touch of avocado oil and a couple simple spices, put it in the oven and forget about it for 30 minutes. No stirring involved whatsoever. But if you like to get lost in other things while you wait (like me) do set a timer for yourself.
Finally, flavor…
This soup is what I call a natural beauty. She doesn’t need much to make her special - she just is. The fennel is powerful and loaded with flavor all on its own and the potato and almond milk come together to create a rich, creamy, velvet-like texture.
But there’s more…
Roasting the vegetables makes the fennel, potato and onion come to life. It brings out a natural sweetness and intensifies the flavor big time.
The soup is pretty special as is, but a dollop of this simple cashew sauce or sour cream would certainly take things to the next level. A handful of fresh chives wouldn’t hurt, either.
All this is to say: I am totally and utterly in love with this soup. Check out the full recipe below. Hope you love it as much as I do!
Roasted fennel and potato soup
Prep Time: 10 minutes | Cook Time: 30 minutes | Yields: 4-6 servings
Ingredients:
3 medium to large yukon gold potatoes, cut into cubes
1 sweet yellow onion, thinly sliced (I love a cipollini onion)
2 large fennel bulbs, roughly chopped
1 tbsp avocado oil
1 tsp mineral salt
pinch of ground black pepper
4 cups boiling hot water
1 cup unsweetened almond milk (if I’m not using homemade, I like this one - clean and simple ingredients)
Optional toppings: chili pepper flakes, plant-based sour cream, simple cashew cream sauce or fresh chives.
Directions
Preheat oven to 425 degrees.
In a large mixing bowl, toss potatoes, fennel, onion, avocado oil, salt and pepper until veggies are evenly coated.
Lay a sheet of parchment paper over a baking sheet (you’ll need two baking sheets) and spread vegetables out in a thin single layer. Place in the oven for 20-30 minutes (until vegetables are lightly brown and tender).
While the vegetables cook, boil your water.
Once the vegetables are done cooking, transfer to a blender (you may wish to set aside a few roasted onions or fennel for garnish), along with water and almond milk, and puree until completely smooth.
Transfer to a small bowl and enjoy warm. Top with additional garnishes such as roasted fennel, sour cream, or chives.
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