Ingredients
Main Ingredients
- 1 1/2 lbs. (3 – 4) 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 plain non-dairy milk
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C), preparing it for roasting the vegetables.
- Roast Vegetables: On a large rimmed baking sheet lined with parchment paper or a silpat, spread the potatoes, fennel slices, and onion slices. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper. Roast in the oven for 30 to 40 minutes, tossing halfway through, until the potatoes are fork tender and the vegetables are caramelized. Remove any fennel pieces that burn quickly and reserve some for garnish.
- Puree Soup: In a large pot, combine the water or vegetable broth with the unsweetened non-dairy milk. Add the roasted vegetables, then use an immersion blender to puree the soup to your desired consistency—either smooth or slightly chunky. Alternatively, use a blender or food processor in batches. Add more liquid if needed to reach your preferred texture. Season with additional salt and pepper to taste.
- Warm Soup: Heat the soup over medium-low on the stovetop until warmed through, stirring occasionally.
- Serve: Ladle the soup into bowls and garnish with the reserved fennel fronds and freshly cracked black pepper. Serve with crusty bread for a complete meal.
Notes
- You can adjust the soup consistency by adding more broth or non-dairy milk during blending.
- Roasting the vegetables deepens their flavor and sweetness—don't skip this step for best results.
- Use Yukon Gold potatoes as they have a creamy texture and roast well.
- Reserve some fennel fronds for a fresh herbal garnish to enhance the presentation and flavor.
- This soup keeps well in the fridge for 3 to 4 days and freezes beautifully.
- For a gluten-free meal, serve with gluten-free bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Entree
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
