Dinner Tonight: Peppery Potato-Fennel Soup

I picked this one from 1,000 Vegetarian Recipes—a book that I never thought I'd flip through—because I came home with a hole gob of apples from the farmers' market. Sure the pepper, potato, and fennel get much of the credit in the title, but let us not forget the tart apple that provides the nice kick to this quick fall soup. It feels well suited for the colder weather rolling in.

I’d probably skip the last step. After 25 minutes of slow-simmering, the apple, fennel, and leeks combine beautifully but still hold their own when spooned apart. Once blended with the potatoes, some of the flavor gets muted. I guess it matters if you like your soups smooth or chunky. That’s kind of a personal question. Either way, the whole process gets wrapped up in 30 minutes.

Dinner Tonight: Peppery Potato-Fennel Soup

About This Recipe



  • 1 tablespoon butter
  • 1 leek, sliced thinly
  • 1 cup fennel, sliced
  • 1 small apple, chopped
  • 3 cups vegetable broth
  • 1 cup potatoes, diced
  • Salt and pepper


  1. 1

    In a large pot, melt the butter over medium high heat and toss in the leeks, fennel, and apples. Cook, stirring occaionally, for about 5 minutes.

  2. 2

    Pour in the stock and then add the potatoes and pepper. Turn the heat down to low, and let simmer for 25 minutes.

  3. 3

    Optional: Move all the contents to a blender, and process until nice and smooth. And the salt and serve.


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