There is nothing quite like this heart-warming fennel and potato soup with salmon and watercress to take the winter blues away.
Fennel and potato soup with salmon and watercress
- 1,25 litres vegetable stock
- 300g (3 medium) potatoes, peeled and roughly diced
- 1 garlic clove, crushed
- 1 small onion, roughly diced
- 200g (2 cups) fennel, roughly chopped
- 60ml (¼ cup) honey
- 30ml (2 tbsp) olive/avocado oil
- 125ml (½ cup) white wine
- 250ml (1 cup) fresh cream
- salt and freshly ground black pepper, to taste
- 200g salmon ribbons
- fresh watercress, to serve
Preheat the oven to 200°C.
Place the stock, potatoes, garlic and onion in a large pot. Bring to the boil and cook until the potatoes are tender, about 20 minutes.
Toss the fennel with the honey and oil, place on a baking tray and roast in the oven until tender, about 35 minutes.
Reserve a few pieces of the roasted fennel for serving. Add the remaining fennel to the potato mixture together with the wine. Simmer gently for 10 minutes, then blend in a food processor or with a hand-held blender until smooth. Stir in the cream, heat through and season.
Serve the soup topped with the salmon, watercress and reserved fennel, with toasted country bread.