Fennel and watercress soup
This fennel and watercress soup is a delicate, elegant soup with a fresh, slightly peppery flavour. Fennel and potato create a smooth, creamy base without the need for dairy, while watercress adds colour and a gentle bite. It is simple enough for a light lunch with crusty sourdough, but refined enough to serve as a starter at a dinner party. The soup can be made with either vegetable or chicken stock, depending on whether you want a vegetarian/vegan version. Finish each bowl with a few fresh watercress leaves and a spoonful of Greek yoghurt or plant-based cream for a simple but attractive presentation.
Ingredients
Method
- Chop the fennel and onion. Peel and chop the potatoes into small chunks.
- Heat the olive oil in a heavy-based saucepan over a medium heat. Add the fennel and onion and cook for about 8 minutes, until softened but not browned.
- Add the potatoes, stock, bay leaf and thyme. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Remove the bay leaf and thyme. Season with salt, if needed, and freshly ground black pepper.
- Using a hand blender, purée the soup until smooth.
- Add the watercress and blend again for just a few seconds, until incorporated but still fresh and vibrant.
- Serve warm, garnished with a few fresh watercress leaves and a dollop of Greek yoghurt or plant-based cream.