Fennel and potato soup with salmon and watercress

Fennel and potato soup with salmon and watercress recipe

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

Ingredients

  • 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

Instructions

1

Preheat the oven to 200°C.

2

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.

3

Toss the fennel with the honey and oil, place on a baking tray and roast in the oven until tender, about 35 minutes.

4

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.

5

Serve the soup topped with the salmon, watercress and reserved fennel, with toasted country bread.

 

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