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Creamy Potato, Caramelized Fennel, and Kale Soup

The fennel recipe for people who don't like fennel! Caramelized onions and fennel are blended with vegetable stock and potatoes to create a creamy, rich tasting soup, with fresh kale wilted in. A simple, delicious, vegan recipe that's super healthy!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 247 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 bulbs fennel quartered, core removed, and thinly sliced
  • 2 yellow onions quartered and thinly sliced
  • 2 cloves garlic finely chopped
  • 6 cups vegetable stock or chicken stock
  • salt and pepper to taste
  • 6 medium potatoes diced
  • 1 bunch of kale stems removed and chopped

Instructions

    Cup of Yum
  1. Heat olive oil in a large, heavy pot (such as a dutch oven) over medium heat.
  2. Add fennel and onions, stir to coat in olive oil, and allow to sit for 15 minutes.
  3. Stir, and if sticking to the pot, add 2 tablespoons vegetable stock. Allow to sit for another 15 minutes, and repeat for approximately 1 hour, or until vegetables are a deep golden color and greatly reduced in size.
  4. Add garlic; saute for 1 minute.
  5. Add remaining vegetable stock, potatoes, and plenty of salt and pepper.
  6. Bring to a boil and simmer covered for approximately 20 minutes, or until potatoes are tender.
  7. Use an immersion blender to blend the soup until creamy. Alternatively, use a regular blender in batches or use a potato masher to make a less creamy soup.
  8. Taste and adjust for salt and pepper if necessary.
  9. Add chopped kale, stir in, cover, and allow to wilt into the soup for approximately 5 minutes.

Notes

  • Make in advance: Make this soup on the weekend in advance, allow to cool, and store in your refrigerator directly in the pot you cooked it in. When you are ready to eat, just remove the pot from the fridge and heat up for a quick meal!
  • Freezer directions: This soup is freezable in an airtight container for up to 6 months. When you make it, divide the soup in two, freeze one portion, and eat the other portion, so you have a meal for the future ready to go!
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 45g (15%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 1038mg (43%) Potassium 1603mg (46%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 4433IU (89%) Vitamin C 87mg (97%) Calcium 188mg (19%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 45g 15%
Protein 9g 18%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 1038mg 43%
Potassium 1603mg 34%
Fiber 10g 40%
Sugar 4g 8%
Vitamin A 4433IU 89%
Vitamin C 87mg 97%
Calcium 188mg 19%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.