Roasted Fennel & Potato Soup


This is a delicious, rich and warming soup and a great way to use some of those CSA and Farmers’ Market buys! Recipe adapted from The Simple Veganista.


  • 2 lbs. red potatoes, cut into 1 inch chunks
  • 2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
  • 1 medium onion, peeled and cut into 1/2 inch slices
  • 2 tablespoons olive oil
  • mineral salt & fresh cracked pepper, to taste
  • 2 cups water or vegetable broth
  • 2 cups unsweetened coconut milk
  • dill for garnish


Preheat oven to 425 degrees F.

Roast: Using two large rimmed baking sheets lined with parchment paper or silpat, place potatoes on one, and fennel & onion on the other. Add a light drizzle of oil to each sheet and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven on separate racks and cook for 30 minutes or so, tossing half way through and rotating sheets as needed. Potatoes should be fork tender. Reserve a few fennel pieces for garnish if you like.

Puree: In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth (keep some of the roasted vegetables out if you want chunky and for added aesthetic texture). You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.

Warm: Bring the pot to the stove and heat soup over medium low until warmed through.

Serve: Fill individual bowls and top with reserved fennel or dill and fresh cracked pepper. Pairs well with crusty bread of choice.

Serves 4 – 6.

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