Vegan Cream of Fennel Soup

A fitting send off to my small frostbitten homegrown fennel.

Usually a fan of raw fennel in a salad, I was pleasantly surprised how mild and sweet the cooked fennel in this soup becomes.

Serves 4

1 head of fennel, roughly chopped
200g white potatoes, roughly chopped
1 onion, peeled and roughly chopped
1 large garlic clove, peeled and roughly chopped
50g cashew nuts
1 tbsp olive oil
1l litre vegetable stock (2 cubes or 4 tsp Marigold)

Gently soften the fennel in the olive oil for 5 minutes.  Add the potato, onion and garlic and continue to soften and lightly brown for a further 5 minutes.

Once softened add the cashews and the stock and simmer with a lid on for 20 minutes.

Liquise and serve with a drizzle of chilli oil if desired.

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