Roasted fennel and potato soup from [in the oven] bakery

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The holidays are now over and we’re back to the daily grind. We hope you all had a great time with family and friends and took some time to enjoy their company while still getting some time for yourself! Now that we are back to work, the countdown to summer can begin! Nevertheless, days are still short, nights are still cold, and we’re all looking for a simple, hearty, healthy meal to make on evenings when we just want to put our feet up. This soup is just that, it’s so filling and is so simple to make.


6 medium potatoes

1 big bulb of fennel

half an onion

vegetable stock

oil and salt


Cut the potatoes into quarters and chop the onion and fennel into big chunks. Spread out on a roasting sheet. Drizzle with oil and season with salt. Roast at 400 for about 35 minutes or until golden and crispy, flipping everything occasionally.

Prepare about 3 cups of stock. Use a blender to blitz the soup to a smooth consistency, add the stock slowly to make the soup as thick or thin as you prefer.

Enjoy with a chunk of crusty bread.

Sami & Erica from [in the oven] bakery





~The Vegan Project

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