Velvety Potato Fennel Ginger Soup

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.