Potato and Fennel Soup

This is a simple recipe that I found and adapted from the book “Party Vegan” by Robin Robertson.  If you are not overly keen on fennel or new to it, you will be pleased to know that the taste of it is not too overpowering in this soup.

What you will need:

1 large shallot, coarsely chopped (optional)

4 cups vegetable broth ( I use either Massel stock cubes or Marigold Bouillon powder. Both are vegan and the former is available in supermarkets, whilst the latter is a health food/organics shop item)

Approx.. 400g potatoes, cut into 2cm cubes

1 large fennel bulb, chopped

½ cup rice/soy milk (I use Bonsoy, as it does not have sweet flavour)

Dried or fresh tarragon

Method:

If using, cook shallot over medium heat, in half a cup of water until soft.

Add broth, potatoes and fennel and bring to boil. Reduce heat to low and simmer, uncovered, until potatoes are soft – about 20 minutes.

Puree until smooth. Mix in the rice/soy milk and sprinkle tarragon over the top.