Fennel soup

Fennel has a distinct aniseed flavour when raw, but when cooked, it tastes more like celery.

Serves 4-6

1 Tbsp vegetable oil
3 fennel bulbs, trimmed and sliced into 1-2 cm pieces
3 medium boiling potatoes, peeled and diced
1 large onion, peeled and roughly chopped
1 L vegetable stock
pinch salt
freshly ground black pepper, to taste
fennel leaves, sliced

Heat oil in a large heavy-based saucepan.
Add fennel, potatoes and onion and stir fry for 5 minutes.
Add stock and stir well.
Bring to the boil, reduce heat, cover and simmer for 30 minutes, or until vegetables are cooked.
Remove from heat and add salt and pepper.
Garnish with fennel leaves.