Potato Soup Recipe With Fennel
Vegan roasted potato soup with fennel & dill. It is an easy potato soup recipe made using cream of coconut.
For Roasting The Potatoes
small red potatoes
freshly ground black pepper.
For The Fennel
cut into long strips
green bell pepper
cream of coconut
+ 1 tsp more for later use
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.
Nutrition Info is approximate
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