• 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

    Serves: 4
    Cooking Time: 1 hr


    • 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.