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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 large fennel bulb chopped
  • 3 medium potatoes peeled and chopped
  • 500 ml chicken or vegetable stock approximately
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper
  • 2 handfuls watercress
  • Greek yoghurt or plant-based cream to serve

Method
 

  1. Chop the fennel and onion. Peel and chop the potatoes into small chunks.
  2. 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.
  3. 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.
  4. Remove the bay leaf and thyme. Season with salt, if needed, and freshly ground black pepper.
  5. Using a hand blender, purée the soup until smooth.
  6. Add the watercress and blend again for just a few seconds, until incorporated but still fresh and vibrant.
  7. Serve warm, garnished with a few fresh watercress leaves and a dollop of Greek yoghurt or plant-based cream.