I have made this vegan roasted fennel & potato soup a couple of times now. It’s a wonderfully simple and flavorful soup!
If you are one of those who enjoy warm, velvety soups, this one will be perfect for you. And, if you’re a mashed potato lover, this soup is definitely for you!
Roasted Fennel & Potato Soup
The fennel adds a touch of sweetness with notes of anise/licorice and works well with the potatoes. I’ve always loved the look of fennel with its frilly fronds too, they are so delicate and pretty.
Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter holiday menus, making a flavorful starter soup to begin your holiday feast.
This recipe is a true keeper and a welcome addition to the recipe collection. It’s simplicity at its finest and I think you’ll agree!
Recipe adapted from the ladies at PPK.
Very few ingredients go into this soup. Once vegetables are roasted, add them with your liquids and blend.
Your home will smell wonderful, and your taste buds and tummy will be happy!
For More Potato Inspiration
Potatoes are wonderful in all kinds of dishes, take a look at these other recipes, from soups to salads, you just may find a new favorite!
- Potato, Leek & White Bean Soup
- Rustic Cabbage, Potato & White Bean Soup
- Crispy Smashed Potatoes
- Chickpea, Potato & Parsley Bowl
- Creamy Potato + Chickpea Salad
ROASTED FENNEL & POTATO SOUP
This roasted fennel and potato soup is so easy to make! Puree your soup until velvety smooth or leave a little chunky if you prefer.
- Prep Time: 15 min
- Cook Time: 40
- Total Time: 55 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup, Entree
- Cuisine: Vegan
- 2 lbs. yukon gold 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 low-sodium vegetable broth
- 2 cups unsweetened almond milk
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. 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 and fresh cracked pepper. Pairs well with crusty bread of choice.
Serves 4 – 6.
I didn’t peel my potatoes. I happen to like the fiber and chunkiness it adds to the soup. If you’re looking to make this super velvety, I would suggest peeling the potatoes before roasting.
A quick guide to cutting fennel: How To Chop Fennel
The smaller you chop the vegetables the quicker they will cook and vice versa.
A way to measure the potatoes: I always use about 1 medium potato per serving or person. This soup serves 4 – 6, so I suggest always using the highest serving size to accommodate, in this case 6 potatoes. This is also a good guide for when making mashed potatoes, at least 1 medium sized potato per person.