After the feasting of the past days, here is a light recipe, very easy to prepare, great for cold evenings. Fennel cream soup, with potatoes, turmeric, and bread croutons… delicate and creamy, it can be made quickly and is dairy-free. It’s also perfect for using the outer leaves of fennel, which are not very tender and not suitable for salads or dips. Try this recipe, it’s easy, economical, and very tasty!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: Winter
- Energy 125.25 (Kcal)
- Carbohydrates 21.36 (g) of which sugars 4.95 (g)
- Proteins 4.92 (g)
- Fat 1.52 (g) of which saturated 0.26 (g)of which unsaturated 0.09 (g)
- Fibers 7.22 (g)
- Sodium 295.32 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.75 lbs fennel (net of waste)
- 12.35 oz potatoes
- 1 onion
- vegetable broth
- Half teaspoon ground turmeric
- extra virgin olive oil
- salt
- pepper
- bread croutons (to taste)
Tools
- Pot
- Cutting board
- Immersion blender
Preparation
Clean and wash the fennel. Cut them into pieces and set aside.
Wash and peel the potatoes, then cut them into chunks.
Chop the onion and sauté in a pot with a drizzle of extra virgin olive oil.
Add the potatoes and fennel, add a pinch of salt, and cover with boiling vegetable broth.
Let cook with a lid for about 30 minutes, or until the fennel is very tender.
Blend the entire soup with an immersion blender, until you get a thick and homogeneous cream.
Return to the stovetop, add the turmeric, and adjust the salt and pepper. Heat for a few minutes, until you reach your preferred consistency. If needed, you can thin it with more broth.
The fennel and potato cream soup is ready, serve it in dishes and serve hot.
If you like, you can add some bread cubes browned in a pan with a drizzle of oil, as seen in the photo.
Notes and Variations
The turmeric, besides giving aroma, adds a nice color to the cream soup. However, if you don’t like it, you can omit it or replace it with sweet or smoked paprika.
You can add some sour cream or fresh liquid cream to the cream soup before serving.
Instead of croutons, you can add some toasted nuts, like almonds or hazelnuts.
You can season with thyme, rosemary, or fennel.
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