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Potato Soup Recipe With Fennel
Rini
Vegan roasted potato soup with fennel & dill. It is an easy potato soup recipe made using cream of coconut.
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
American
Servings
6
servings
Calories
184
kcal
Ingredients
1x
2x
3x
For Roasting The Potatoes
5
small red potatoes
washed
1
Tbsp
olive oil
1
tsp
oregano
1
tsp
salt
1
tsp
freshly ground black pepper.
For The Fennel
½
fennel bulb
cut into long strips
½
green bell pepper
julienned
1
Tbsp
oil
2
cloves
garlic
roughly chopped
3
tsp
ginger
1
tsp
salt
2
tsp
cream of coconut
+ 1 tsp more for later use
½
cup
water
2
sprigs
dill
1
tsp
lemon juice
1
cup
water
Optional
Instructions
Preheat oven to 500 degrees
Cut the potatoes (not pealed) into 4 pieces and place them in a bowl
Add olive oil, oregano, salt black pepper. Mix well
Spread potatoes on a baking tray and roast in the oven for 15-20 minutes
In a stir fry pan, add oil and heat for 30 seconds
Add garlic and ginger
Add the green bell pepper and salt and stir fry until the bell pepper is softened (7 minutes)
Add the fennel and stir fry for about 5 more minutes
Set it aside and allow it to cool for about 5 minutes before adding to blender
Add cream de coconut and water. Blend until it is smooth.
Remove and strain to remove stray fennel strands. Set aside
When the potatoes are done, remove them from the oven and remove skin when cooled down
In a saucepan, add the potatoes and strained fennel mixture
Use a hand mixer to blend the potatoes and fennel mixture
Add the 1 tsp of cream of coconut (optional) and 1 cup of water.
Simmer for 7-10 minutes.
Add the lemon juice and mix well. Adjust for salt and pepper
Serve the potato soup immediately.
Notes
Nutrition Info is approximate
Nutrition
Calories:
184
kcal
Keyword
fennel recipes, how to make potato soup
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