• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Orgasmik Cooking

Looking at food in a whole new way

  • About
  • Recipes
  • Work With Us
  • Contact

Velvety Potato Fennel Ginger Soup

Yum

January 2, 2019 By Roberto Leave a Comment

It was love at first spoonful.

This velvety Potato Fennel Ginger soup topped with a kalamata & pine nuts tapenade is everything but basic. Its texture, flavors, and colorful aroma will definitely leave you wanting to  cook it at least once a week. Try it and let me know what you think in the comments!

Ingredients : (2 servings)

3 Tbs. Extra Virgin Olive oil

1 Onion Medium size chopped

1 Large Potato Diced

1 Garlic Clove chopped

4 Cups Fennel chopped

1 Ginger Stalk chopped

2 Tsp Salt

1 Tsp Black Pepper

4 Cups Vegetable Broth

For the Olive Tapenade :

2 Tbs. Extra Virgin Olive Oil

10/12 Kalamata Olives Pitted Finely Chopped

2 Tbs. Pine nuts Finely Chopped

Method :

  1. Heat a pot at medium heat and add the extra virgin olive oil. Once EVOO is hot enough, add the chopped onion and sauté for about 2 minutes, then add garlic and sauté both for another minute. Add potato, ginger and fennel.
  2. Stir all and let cook for about 2 minutes and add salt and pepper. Pour in the broth and let simmer for about 25 minutes.
  3. Pour the soup in a food processor (or you can use an immersion blender) and blend until the consistency is silky and velvety.
  4. Meanwhile in a medium bowl, mix two table spoons of EVOO with pine nuts and olive until a tapenade is formed. Use as the topping for the soup.

 

 

Print Friendly, PDF & Email
Please follow and like us:

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Google+ (Opens in new window)

Like this:

Like Loading...

Related

Filed Under: Appetizer, Gluten Free, Italian, Main Dish, Soup Tagged With: fennel, ginger, potato, soup, tapenade, Vegan, vegetarian

Previous Post: « Arugula Pear Pecorino & Caramelized Walnuts Salad
Next Post: Goat Cheese Mint Lemon Risotto »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

My name is Roberto, (recipe creator at Orgasmik Cooking). I was born and raised in Rome, Italy with a feverish love for food (and, of course, soccer).

Though I never attended culinary school, I've been graced with talented and cultured women in my life who have undoubtedly ignited my inspiration for cooking, which lead me to pursue many endeavors in the culinary world... Read More…

Please follow & like us :)

Facebook
Facebook
Twitter
Visit Us
Follow
YOUTUBE
YOUTUBE
Pinterest
Pinterest
Instagram

Check Out Our Latest Videos Below!

Cucumber Feta Mint Rolls

Tuna & Cannellini Bean Salad

Meatball Tacos with Parmesan Shell

Connect with us on Facebook!

Connect with us on Facebook!

© 2017-2018 OrgasmikCooking.com All rights reserved.
 · Privacy Policy 
· Contact
 · No portion of this website may be reproduced in any form, or by any means, without prior written permission from OrgasmikCooking.com and/or the affiliates of OrgasmikCooking.com



%d bloggers like this: