If winter were a dish it’d be our creamy and hearty fennel & potato soup.
- Heat the olive oil in a large pot over medium heat and add the onion, chopped fennel and leek and a large pinch of salt. Cook gently for about five to eight minutes, until the vegetables have softened and lost some of their volume.
- Add the potatoes and garlic and stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
- Once veg has softened remove from heat and let cool. Blend the soup until smooth with an stick blender, or ladle into a large blender to combine until smooth in texture.
- Season with salt and pepper and enjoy with your choice of garnishes—we love freshly chopped parsley and a sprinkle of Tasmanian toasted hazelnuts.
Use up stale bread by making delicious garlic croutons as a garnish for your soup.
Store leftover soup in your fridge for up to three days or freeze in individual portions for up to three months.