Name: Creamy Fennel Celery & Potato Soup with Chilli Oil Infusion recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 fennel bulb; 2 stalks celery, stalks only; 1 white onion sliced; 1/2 cup potato flakes; 6 cloves garlic sliced; 4 cups low-sodium vegetable stock/broth; 1 tsp parsley leaves; 1 tsp dried dill leaves; Salt and black pepper powder to taste; 2 tbsp olive oil; Fennel leaves for garnish; Few pecans for garnish; 2 tsp Full cream for garnish; Chilli oil Infusion--; 1 tbsp olive oil; 1/2 tsp red chili powder

ABOUT Creamy Fennel Celery & Potato Soup with Chilli Oil Infusion RECIPE

This light creamy non-dairy soup is very healthy for those looking for light dinners yet totally filling. It's got the subtle taste of fennel and the recipe is an adaption from Vegetarian Times Magazine December 1997 by Karen Levin.

Ingredients Serving: 4

1 fennel bulb
2 stalks celery, stalks only
1 white onion sliced
1/2 cup potato flakes
6 cloves garlic sliced
4 cups low-sodium vegetable stock/broth
1 tsp parsley leaves
1 tsp dried dill leaves
Salt and black pepper powder to taste
2 tbsp olive oil
Fennel leaves for garnish
Few pecans for garnish
2 tsp Full cream for garnish
Chilli oil Infusion--
1 tbsp olive oil
1/2 tsp red chili powder

Instructions

Separate the white fennel bulb from the stalks, reserving few leaves for garnish. Wash thoroughly and slice the bulb coarsely.
Wash celery stalks and slice them coarsely too.
Heat oil in a skillet. Add garlic and sauté for 30 seconds. Add sliced onions, celery and fennel.
Sauté the vegetables till they are softened but not browned.
Add the broth and bring it to a simmer and switch off the gas. Cool the vegetables thoroughly.
Blend the vegetables in mixer till a smooth puree is attained.
Pour the puree in a deep pot. Add the herbs, salt, pepper powder, and potato flakes. Stir well and cook till it's thick and smooth.
For Chilli Oil--- Heat oil in a pan. Add red chilli powder. Switch off gas immediately.
Serve soup in individual bowls and drizzle chilli oil over the soup. Garnish with fennel leaves, pecans, and cream.

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