Potato and Fennel Soup
Potato soups are always a favourite during the cooler months. We wanted to give a little spin on this soup by adding fennel and dill – both pack such a punch and add so much flavour to an otherwise bland soup. This is a great way to experiment with fennel if it is a new ingredient for you.
Recipe Tester Feedback: "I love the flavour combinations of the fennel and dill in this creamy potato soup. Yum." - Lesley
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 35 minutes
Can be frozen
- fresh fennel - 1 bulb (see Step 1 for preparation)
- garlic cloves - 2, peeled
- oil - 20g
- potatoes - 600g russet, peeled and cubed
- vegetables of choice - 50g, or chicken stock paste
- water - 750g
- fresh dill - 1 Tbsp, chopped
- Trim off the excess fennel stalks (from 1 bulb). Slice the bulb into quarters. Remove any wilted or discoloured layers. Roughly chop and add to the bowl.
- Add garlic cloves (2) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add oil (20g) to the bowl. Program 5 minutes / 110C* / Speed 2.
- Add potatoes (600g), stock paste (50g) and water (750g) to the bowl. Program 30 minutes / 100C / Speed 1, measuring cap on.
- Gradually increase the speed to Speed 8 / 30 seconds, measuring cap on. Please read your machine’s user manual for correct method of safely blending soups as each machine varies.
- Serve with fresh dill (1 Tbsp).
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.