Low Iodine Vegan Fennel and Potato Soup with Coconut Milk
Total time50 min
Prep time15 min
Cook time35 min
4.6(28)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 large fennel bulb (about 1 lb), trimmed, cored, and thinly sliced; fronds reserved for garnish
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- reserved fennel fronds, for garnish (optional)
- a drizzle of olive oil, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced fennel and onion with 1/2 tsp salt and cook, stirring occasionally, until softened and beginning to turn golden at the edges, about 12–15 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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