Vegan Fennel and Potato Soup with Coconut Milk
Silky, fragrant, and deeply satisfying, this fennel and potato soup is the kind of bowl that makes you want to curl up and stay there. Fennel and onion are coaxed low and slow in olive oil until golden at the edges, building a sweet, anise-kissed base before the Yukon Golds go in to create that thick, velvety body. A full can of coconut milk blended in at the end gives the soup a richness that rivals any cream-based version — no dairy needed, no compromises. A bright squeeze of fresh lemon juice at the finish cuts through the creaminess and keeps every spoonful lively. The whole thing comes together in one pot and serves four, making it an easy weeknight win or a low-effort dinner party starter. Topped with fresh chives, parsley, and wispy fennel fronds, it looks as good as it tastes.
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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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