Roasted Potato & Fennel Soup
Ingredients
- 2 lbs yukon gold potatoes cut into 1 inch chunks
- Olive oil for drizzling
- 2 pcs fennel bulbs (reserve the fronds)(those are the frilly green leaves)
- 1 pc 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
Instructions
- 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.
- 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!
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