• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Post Punk Kitchen - Isa Chandra Moskowitz

  • Home
  • Recipes
  • Books
  • Restaurants
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Roasted Potato & Fennel Soup

December 14, 2011 73 Comments

Serves 6 to 8
Time: 45 minutes

Roasted Potato And Fennel Soup

Comfort is an entire experience. It’s not just about taste, but texture, aroma and even the cooking experience can be comforting. That’s where roasting comes in!

Roasting gets you so much flavor and complexity with embarrassingly little effort. The kitchen becomes all warm and toasty and rich aromas waft through the entire house. Of course the scent of roasting potatoes make you feel as snuggly as a kitten making muffins on a pillow, but the fennel adds an alluring licorice note in the air, making the experience just slightly more intriguing. It’s also got a great creamy texture, making this soup thick and velvetty.

Because everything is roasted, there’s not much else you need to do to make it fabulous. No sauteeing, no spices; the oven gives you all the flavor you need. Once cooked, all you’ll need to do is puree. Lifechanging!

2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling
2 fennel bulbs (reserve the fronds)(those are the frilly green leaves)
1 large onion, peeled and cut into 1/2 inch slices
1 teaspoon salt, divided
Fresh black pepper
2 cups warm vegetable broth
2 cups unsweetened warm soy or almond milk

Preheat oven to 425 F. Line 2 large rimmed baking sheet with parchment paper.

Place sliced potatoes on one baking sheet. Drizzle with olive oil (1 tablespoon should do, but 2 tablespoons is ideal for browning.) Sprinkle with 1/2 teaspoon salt and add add several dashes fresh black pepper. Toss with your hands to coat completely. Roast potatoes for 15 minutes.

In the meantime, prepare the fennel and onions. Slice the fennel bulbs from top to base, in 1/2 inch slices. Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.

When the potatoes have roasted for 15 minutes, remove from the oven and use a spatula to flip them. Return to the oven on the upper rack, and place the fennel and onions on the middle rack.

Roast for 10 minutes, then remove the fennel and onions, flip, and roast an additional 5 to 10 minutes. At this point, the potatoes should be tender and the fennel and onions should be caramelized.

Roasted Fennel And Onions

Reserve a few pieces of fennel for garnish. If using a food processor, place potatoes and fennel in the workbowl along with warmed milk and broth. Pulse a few times, so that it’s creamy but still chunky. Don’t over-puree or potatoes will turn gummy. Thin further with water, if needed.

You can serve immediately, or transfer to a pot to warm a little more and let the flavors meld.

You can also use a submersion blender by transferring all ingredients to a 4 quart pot and blending so that it’s creamy but still chunky, thinning with water as needed.

Taste for salt and pepper, ladle into bowls, garnish with reserved roasted fennel slices and fennel fronds, and serve!

Filed Under: Gluten Free, Holiday, Main Featured, Recipe, Soups, Thanksgiving Tagged With: fennel, potato

GET PPK IN YOUR INBOX!

Previous Post: « Olive Oil Bread
Next Post: Wild Rice Salad With Oranges & Roasted Beets »

Reader Interactions

Comments

  1. Rachael

    October 25, 2013 at 5:40 pm

    Thanks for posting this recipe Isa! I just got potatoes and and fennel from the co-op so I was excited to find this recipe. BTW, I have nearly all your cookbooks and just ordered the newest one. I am one year a vegan and could not have done it without you and your culinary brilliance so thank you very much!

    Reply
  2. Tara

    November 5, 2013 at 7:35 pm

    This soup is GORGEOUS!

    Reply
  3. Angelica

    November 7, 2013 at 4:54 pm

    I recently tried fennel and loved it. I was excited to try it again and this recipe sounded easy and delicious. What a perfect supper recipe; hearty and delicious. Will definitely make this again! Thanks for sharing it.

    Reply
  4. Rachel

    November 9, 2013 at 3:16 pm

    I’ve never had fennel because I’m not a licorice fan (neither is my husband), but we have a bulb from our CSA delivery and I’m thinking that this would be a great recipe to try. I don’t have yukon golds, though, I have white sweet potatoes. Do you think that the sweetness of the white fellas would accentuate the licorice-ness? Also, what else can you do with the fronds?

    Reply
  5. Rachel

    December 3, 2013 at 6:50 pm

    Me again-I just threw caution to the wind and used my white sweet potatoes instead of yukons. As someone whose tastes have become extremely well-rounded but cannot, will not get down with licorice, this soup was outstanding. There was a super mild licorice scent while prepping the bulb and kinda sorta while roasting, but the oven truly transforms the fennelly flavor from licorice into something complex and wonderful. Great recipe, Isa!

    Oh-I only slightly modified by cutting the recipe in half (only had one fennel bulb), however I still used a whole sweet onion. I also blended this a bit in my food processor before serving, and I thinned it a teeny bit with water. This still turned out to be thick and fennelly/fall-tastic with roasted brussels sprouts and garlic-infused bread. This meal rocked my socks.

    Reply
  6. plasterer bristol

    August 13, 2015 at 1:43 pm

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.

    Simon

    Reply
  7. Debora

    June 5, 2016 at 8:18 pm

    So with all that in mind, right here are 5
    Search Engine Optimization trends you need to prepare for
    in 2015.

    Reply
« Older Comments

Trackbacks

  1. Moroccan Harira with Eggplant and Chickpeas & Isa Does It Giveaway! | the taste space says:
    April 20, 2014 at 11:09 pm

    […] Seitan & Broccoli with Pantry BBQ Sauce Cucumber Avocado Tea Sandwiches with Dill & Mint Roasted Potato & Fennel Soup Chickpea-Rice Soup with Cabbage Alphabet Soup New England Glam Chowder Quarter Pounder Beet Burger […]

    Reply
  2. Post-Partum Herbal Strategy | Food for thought says:
    May 14, 2014 at 3:49 pm

    […] along if that’s necessary.  A couple of recipes that I’ve really enjoyed can be found here: http://www.theppk.com/2011/12/roasted-potato-fennel-soup/ & here: […]

    Reply
  3. 22 Vegan Soups for Cold Winter Evenings says:
    December 5, 2014 at 8:33 pm

    […] Roasted Potato and Fennel Soup / Juha iz popečenega krompirja in koromača – Post Punk Kitchen […]

    Reply
  4. ROASTED FENNEL & POTATO SOUP - Simple Veganista says:
    July 23, 2015 at 6:19 am

    […] I have made this soup a couple times now. It’s really wonderful! If you’re one of those who enjoy warm, velvety soups, this is perfect for you. And if your a mashed potato lover, this soup is definitely for you! The fennel gives such a nice flavor. I’ve always loved the look of fennel with its frilly fronds, so delicate. If you’ve never cut fennel before take a look at this guide: How To Chop Fennel. This soup is great all year around and especially for the winter holiday menus. It makes for a great starter soup to your holiday celebrations that aren’t adorned with mashed potatoes. I’m also contemplating turning this into a mashed potato dish using less liquids. This is a keeper for sure and I know you’ll agree! Recipe adapted from the ladies at PPK. […]

    Reply
  5. The Lusty Vegan: 5 Frisky Fall Fennel Soups | I Eat Grass says:
    September 25, 2015 at 2:27 pm

    […] Roasted Potato & Fennel Soup […]

    Reply
  6. The Lusty Vegan: 5 Frisky Fall Fennel Soups | I Eat Grass says:
    September 25, 2015 at 2:27 pm

    […] Roasted Potato & Fennel Soup […]

    Reply
  7. 5 Frisky Fall Fennel Soups | The Lusty Vegan says:
    October 19, 2015 at 10:46 pm

    […] Roasted Potato & Fennel Soup […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

postpunkkitchen

I saw that lasagna soup was trending and I was lik I saw that lasagna soup was trending and I was like “WHAT I HAVE A RECIPE FOR THAT” So here it is! Lasagna Bolognese Stew. A meaty concoction made with lentils and bursting with veggie goodness🥬🫒🥕 Recipe on the site. Photo by @_kate_lewis #veganlasagnasoup
Just in time for the Puppy Bowl! My copycat recipe Just in time for the Puppy Bowl! My copycat recipe for the OG of vegan wingz…Kate’s Buffalo Tofu Wings! Tag someone who remembers Kate’s Joint🌶️ And if you don’t know, well, try them anyway. Juicy tofu wings BURSTING with flavor and a bonus ranch recipe. These are from my new cookbook - FAKE MEAT - out this week! LMK if you have it already and what you’re cooking! Recipe link in bio. #veganwings #fakemeat #fakemeatcookbook
There are TWO vegan eggnog recipes on the site. On There are TWO vegan eggnog recipes on the site. One is oatmilk and coconut based. It’s nice for serving warm with rum. The other is avocado based and incredibly rich and unique, kinda like a milkshake. I think you should try them both.  #veganeggnog
Going all out with seitan turki this vegan Thanksg Going all out with seitan turki this vegan Thanksgiving? Or eating a casserole right out of the dish by yourself in your underwear? Either way, you need this Green Bean Casserole. It’s, like, the best. Link in bio or just search “green bean” and ye shall find. #veganthanksgiving #greenbeancasserole
First of all, my new cookbook - Fake Meat - is ava First of all, my new cookbook - Fake Meat - is available for preorder! Check it out on the site (link in bio) when you check out this recipe for Bouef Bourguignon! This is the exact recipe that will get you through winter.
🥣
If you think of Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in beef stew. 
👩🏻‍🍳
It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! Go see why💫 #veganbeefstew #veganrecipes
Zomberoni Pizza Faces! Remember these? 🧟‍♀️ Pepperoni eyes, cashew cheeze sauce, pepper mouth and caper teeth. What’s not to love? Oh right, the fact that they will tear you from limb to limb leaving only a bloody oven mitt in the middle of the kitchen floor. Just search “pizza” on theppk.com to get the recipe.  #veganpizza #veganhalloween
Load More... Follow us

Copyright © 2023 Isa Chandra Moskowitz