The fennel recipe for people who don't like fennel! Caramelized onions and fennel are blended with vegetable stock and potatoes to create a creamy, rich tasting soup, with fresh kale wilted in. A simple, delicious, vegan recipe that's super healthy!
Heat olive oil in a large, heavy pot (such as a dutch oven) over medium heat.
Add fennel and onions, stir to coat in olive oil, and allow to sit for 15 minutes.
Stir, and if sticking to the pot, add 2 tablespoons vegetable stock. Allow to sit for another 15 minutes, and repeat for approximately 1 hour, or until vegetables are a deep golden color and greatly reduced in size.
Add garlic; saute for 1 minute.
Add remaining vegetable stock, potatoes, and plenty of salt and pepper.
Bring to a boil and simmer covered for approximately 20 minutes, or until potatoes are tender.
Use an immersion blender to blend the soup until creamy. Alternatively, use a regular blender in batches or use a potato masher to make a less creamy soup.
Taste and adjust for salt and pepper if necessary.
Add chopped kale, stir in, cover, and allow to wilt into the soup for approximately 5 minutes.
Make in advance: Make this soup on the weekend in advance, allow to cool, and store in your refrigerator directly in the pot you cooked it in. When you are ready to eat, just remove the pot from the fridge and heat up for a quick meal!
Freezer directions: This soup is freezable in an airtight container for up to 6 months. When you make it, divide the soup in two, freeze one portion, and eat the other portion, so you have a meal for the future ready to go!
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.