Fennel, Potato and Lemon Soup

Preserves , Vegetarian


Extra virgin olive oil

2 onions

2 stalks celery

2 cloves garlic

3 bulbs fennel

3 potatoes (peeled)

1 litre veg stock

Juice from 1 lemon (to taste)

Crème fraiche (optional)


Roughly chop all the vegetables then add the onions, celery and garlic to a heavy based pan. Cook slowly with the lid on for about ten minutes. Once they’re nice and soft add the fennel and continue cooking for a few more minutes. Add the vegetable stock and potatoes and simmer for about 45 minutes. Use a stick blender or a liquidizer to make the soup smooth. Check the seasoning and add the lemon juice to your taste. Garnish with fresh herbs and a dollop of crème fraiche.


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