I made this fennel and potato soup some time ago and I must say it’s not the usual soup. You’ll immediately notice from the ingredients how unique it is. But the taste is very pleasant and, despite being light, it is very filling. In short, a vegan dish that’s nutritious and also easy to make.
As unusual ingredients, you’ll find both apple, which adds consistency and sweetness to this soup, and lemon, which is really needed: it gives a flavor note that fits perfectly! You’ll also notice the cashews, which you can omit, but they add even more flavor and nutrition, so I suggest spending a few extra Weight Watchers points and using them.
The recipe is of Slavic origin, and when the Dutch heard the ingredients, he immediately said that Slavic people tend to use lemon everywhere but was doubtful about the final result. And then we devoured it all: it’s really delicious! And honestly, it’s quite ample, you could even divide it into 3 smaller portions. Let’s take a look at the recipe!
If you like soups with legumes and vegetables, try these:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz potato
- 1 fennel (1 large or 2 small)
- 1 onion (shallot is also fine)
- 1 clove garlic
- 1 apple
- 1.4 oz cashews (optional)
- 1 tbsp tapioca flour (or potato starch, about 1 tablespoon)
- 2 tsp extra virgin olive oil
- 3.4 cups vegetable broth (add more broth if necessary)
- 100 ml water
- 1/2 lemon (juice only)
- to taste salt
- to taste pepper
- Total points with cashews = 17.50 WW points
- Points per portion with cashews = 9 WW points
- Total points without cashews = 9.50 WW points
- Points per portion without cashews = 5 WW points
Tools
- Cutting Board
- Knife
- Pot
- Food Processor
Steps
The first thing to do is soak the cashews in hot water.
First, sauté finely chopped onion and fennel with the oil and after a couple of minutes add the garlic, either crushed or sliced.
Then add the cubed potato and apple, stir to flavor, and finally add the vegetable broth. Or, as I do, water and vegan vegetable granules. Cover and let it simmer slowly.
While the vegetables are cooking, put the drained soaked cashews, the tapioca flour (or potato starch if you don’t have tapioca), and 100 ml of water in a mixer. Blend well to get a smooth cream. If you’re interested, the blender I use is this: Ninja 3-in-1 Food Processor.
If you have decided not to use the cashews, simply mix the cold water and tapioca flour or potato starch well in a cup. Make sure there are no lumps.
When the potatoes are cooked, add the cashew cream (or without cashews) and the juice of half a lemon and stir for a few minutes, just enough time for the soup to thicken.
Turn off the heat, add more broth if you want it more liquid and adjust the salt. Serve the fennel and potato soup hot in the plate, sprinkling with freshly ground pepper as desired.
What a super tasty dish! I think it’s perfect for a light dinner or to start a meal that includes a main course and a side dish. In fact, you can also vary the quantities a bit and use more potatoes if you don’t want to add other carbohydrates, it’s up to you to experiment. But if you change the ingredients, you have to recalculate the WW points, don’t forget!
I tried making the fennel and potato soup both with and without the cashews and it’s delicious either way. Try it yourself and let me know if you like it by commenting below or on Facebook, below you’ll find the link to my group, the Eat Without Belly Club.
Enjoy!
by Giovanna Buono
Notes
Source used for this recipe: Chunky potato fennel soup.
