This soup 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.
~The Vegan Project