Potato-Fennel Soup

Potato-Fennel Soup

One of the pleasures of winter is experimenting with hearty soups that are naturally filling without overloading the system with dairy products. This soup is gluten-free, vegan, subtle and delicious – even my friends who don’t normally like fennel root love this soup!

Prep time is 30 minutes, cooking time is 30 minutes, so about an hour from start to finish; this quantity serves 6-8.


2 medium yellow onions, finely chopped
1 Tbsp crushed garlic – 2-3 cloves depending on size
½ tsp sea salt, or to taste
24 oz (three medium-large) potatoes, peeled and cut into 3⁄4” dice
1 bulb fennel, including stalks, finely chopped
½ tsp caraway seeds, or to taste
4 cups vegetarian broth – I like Better than Bouillon made up with hot water
Sea salt and freshly ground black pepper to taste
Light olive oil or vegetable oil for the initial cooking

Optional garnish: fresh tarragon, dill, or chervil, finely chopped


1.   Heat 1 Tbsp of oil in a covered heavy cast iron pan such as Le Creuset. Add the onions and 1⁄4 tsp sea salt; sauté over medium heat until the onions are transparent and beginning to brown, about 8 minutes. Add the garlic and cook for one minute more.

2.   Add the potato, fennel, caraway seeds, and a further 1⁄4 tsp sea salt; continue to sauté the mixture over medium heat for 5 minutes.

3.   Turn down the heat and add the broth. Cover the pot and simmer for 20 minutes over low heat until the potatoes are soft.

4.   Let the soup cool for half an hour or so, then process with a food processor, Nutri-Bullet, or VitaMix until perfectly smooth. If the soup is thicker than you’d like add more broth and process again. If you prefer a creamier flavor, thin with plant milk instead of broth.

5.   Return to the pot; taste and correct the seasonings. Five minutes before you are ready to serve, gently bring the soup to just below the simmer, stirring occasionally. Serve sprinkled with fresh herbs.


If you like a creamier soup, thin with plant milk.

For more protein, add silken tofu or vegan cream cheese before processing.

For a stronger flavor, add more caraway seeds, dill, or summer savory, to taste.

For the .pdf file of this recipe, click HERE.