Getting omega 3 in to your diet by using linseed (flaxseed) oil in this delicious Autumn fennel and potato soup has never been easier. The fennel is a great source of fibre and Vitamin C - one serving giving over 11% of your daily requirement of fibre, and 17% of your Vitamin C.
Heat the oil and butter in a large saucepan and add the onion, garlic, celery and fennel. Stir well. With the Lid on, sweat over a medium to low heat for 15 to 20 minutes, stirring occasionally. Add the potatoes and hot stock and bring the mixture to the boil, then reduce the heat and simmer, uncovered, for about 15 minutes. When the potatoes are tender, blend using a stick blender. Ladle the soup into serving bowls, add the fronds with a good amount of freshly ground pepper and the tablespoon of linseed oil.
1 tbsp olive oil
1 knob unsalted butter
1 large onion chopped
3 garlic cloves chopped
1 celery stalk chopped
3 large fennel bulbs chopped (fronds reserved for garnish)
500g potatoes peeled and roughly chopped
800ml fresh vegetable stock
freshly ground pepper
1 tablespoon of linseed oil to serve.