Fennel and potato soup

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Fennel and potato soup

What better to have on a cold winter evening than a delicious soup

Serves 4

1 Tbsp vegetable oil
2-3 cm piece fresh ginger, peeled and chopped
1 bulb fennel, finely sliced
2 boiling potatoes, peeled and chopped
3 cups vegetable stock

Heat oil in a large saucepan, add ginger and stir fry briefly. Add fennel, potatoes and stock and simmer over a low heat until vegetables are cooked.
Remove from heat, cool slightly and purée with a hand held blender.
Reheat and serve.

Fennel and potato soup is the soup on the left. The soup on the right is Radish soup.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 932 kJ
Protein 9.5g
Total fat
– saturated fat
– sugars
Fibre 7.7g
Gluten g
Sodium 151.4g