If you are looking for a soup that is quick and easy in the evening, then this is the one. This rich and hearty soup will hit the spot. It can be kept in the fridge for up to 3 days, making it a great time saver!

INGREDIENTS

1 Medium fennel bulb

560g of white potato

1 medium white onion

4 cups of vegetable broth

Fresh parsley or dill for garnishing

1/2 tsp lemon zest

2 cloves of garlic

4 Tsp Olive oil

Salt and pepper

METHOD

Preheat the oven to 175c and line a baking tray with parchment paper. While the oven is preheating, chop the fennel into 1/2 inch thick pieces and cut the potato into 1/2 inches. Toss the fennel and potatoes along with x 2 tablespoons of olive oil onto a tray and into the oven. Roast for approx 30 minutes

In a medium stockpot pan, heat the remaining olive oil over medium heat. Add the onions and saute for 5 minutes until they become translucent. Add the garlic and saute for 2 minutes until it becomes fragrant. Add the roasted fennel and potato (setting a side a small handful for topping. Add the vegetable stock and bring to boil, then simmer for 10 minutes

Blend the mixture with an immersion blender. Pour into a bowl and season with salt and pepper to taste. Finally top with leftover fennel and potato. Garnish with parsley or dill and lemon zest