by Chef Kendall Huff
Native Foods Cafe
Roasted Fennel may be one of my favorite vegetable dishes of all time. Since it’s season ranges from fall until early spring, it’s definitely my go to during the winter. Fennel brings such a nice, wonderful, sweet and crunchy flavor to any dish.
And it’s packed with Vitamin C, fiber, iron and my favorite, anti-inflammatory agents. Here is a really great and simple Roasted (or Sautéed) Fennel and Potato soup recipe.
1 each fennel (save tops for soup garnish)
½ cup yellow onion, diced
3 each garlic cloves, minced
2 TBSP safflower oil
2 TBSP vegan butter
2 cups oat milk
1 cup low sodium veg stock or water
3 each red bliss potatoes
to taste, salt and pepper
1. Heat 1 TBSP of oil in a sauté pan on high. Add the sliced fennel and caramelize. The more caramelized you can get on the fennel the better. Brings out that sweetness.
2. Heat the other tablespoon of oil in a medium soup pot. Add the onions and garlic and sauté until translucent (about 2 minutes). Add the diced, cleaned red bliss potatoes.
3. Once the fennel is golden and beautiful, add it to the soup pot. Also add the butter and cook for 2 minutes.
4. Add in the Oat milk (Or Rice/Almond/Soy Milk), water/veg stock and seasoning. You can also toss in more spices here as well. Allow the soup to cook for 15 to 20 minutes on medium heat, or until the potatoes are soft.
5. Blend the soup and garish with perhaps some chopped almonds and fresh fennel ferns! It’s a nice hearty warm soup for these cold Chicago nights!
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