in Soup Recipes

Potato and fennel soup with ginger

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Ingredients for 2 servings:

  • 500 g potatoes
  • 1 bulb(s) of fennel
  • 2 onions
  • 2 tbsp butter
  • 1 liter vegetable broth
  • 5 cm ginger root
  • 1 box of cress
  • 200 g cream yogurt, natural
  • 1 tsp, leveled salt
  • Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, spicy and delicious

Peel, wash, and dice the potatoes. Wash and finely chop the fennel. Peel, wash, and finely chop the onions and garlic. Peel and finely chop the ginger. Melt the butter in a large pot and sauté the onions and garlic. Add the potatoes, fennel, and ginger and sauté for about three minutes. Then add the vegetable stock and simmer with the lid on for about 15 minutes. Meanwhile, separate the cress and rinse it in a fine sieve. Purée the soup and stir in the yogurt and spices. Ladle into soup bowls and garnish with the cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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