You have no idea how annoying it was- I had typed up a recipe to post today, included all the pictures and a whole long write up… and then as I’m about to publish it, I realize I forgot to include the main ingredient, and its quantity, into the recipe… so, so much for posting that recipe today- I’ll need to make that recipe again, and then see how much of the main ingredient I put in it, before I can post it.
So instead, since I really wanted to get a blog post up, I’ll share this recipe I had in my archives waiting to be posted… even though I can’t find the picture to go with it. But let me just explain to you how it looks, so you can picture it in your mind’s eye- an offwhite creamy, velvety, and smooth soup.

Cream of Fennel and Potato Soup Recipe- Dairy Free

Ingredients:
2 tablespoons oil
1 extra large onion or two medium sized onions
2 fennel heads
6 medium potatoes
6 cups chicken broth (I used scrap broth)
2 teaspoons ground fennel seeds (I used foraged fennel seeds but store bought also works)
1/2 teaspoon pepper
1 1/4 cup milk of choice (I used homemade sunflower milk, but any kind will do)
1/2 teaspoon thyme
2-4 tablespoons lemon juice

Instructions:
1. Chop the onions and garlic. Saute in oil until golden.

2. Chop the fennel. Add. Saute until starting to brown.

3. Chop the potatoes. Add. Saute for 5 minutes.

4. Add the rest of the ingredients other than milk and lemon juice.

5. Boil until all the ingredients are completely soft.

6. Blend up, ideally with a blender stick, until completely smooth.

7. Add the milk, and mix well.

8. Add the lemon juice, a little bit at a time, until perfect.

Enjoy!

Have you ever had cream of fennel and potato soup? Have you ever had fennel in soup before? Does this look like a recipe you’d try?


Linking up to Allergy Free Wednesday, Real Food Wednesday