Vegetarian Fennel And Potato Bowl Recipe

About this recipe

A hearty vegetarian dish featuring fennel, fingerling potatoes, and a flavorful broth, served with crispy croutons and a tangy aioli.

Ingredients

• 30G Primi Piatti Thyme Flakes
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g Celery
• 500 g Ooty Potato (Aloo Gadde)
• 200 g Haldiram'S Bhuna Chana Crackers
• 2 ltr Figaro Extra Light Olive Oil
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 60G Primi Piatti Red Chilli Flakes
• 80 g Knorr Vegetables Stock Cubes
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g On1Y Black Peppercorns With Grinder
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. 1. Using a large heavy-bottomed saucepan, mildly sauté 1 chopped onion in 1 tablespoon olive oil over medium heat until translucent, about 5 minutes.
2. 2. Add 4 minced garlic cloves and cook slowly for 2 minutes, ensuring they do not brown. Stir in 2 bay leaves, 1 teaspoon thyme flakes, and 1 teaspoon red pepper flakes.
3. 3. Pour in 4 cups of vegetable stock and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Allow the mixture to simmer for 10 minutes, then set aside.
4. 4. Bring the broth back to a slow simmer and add 4 halved potatoes. Cook until the potatoes are tender, about 10-12 minutes.
5. 5. Divide the soup into 6 portions, ensuring each portion has an even amount of potatoes and broth.
6. 6. To prepare the aioli, combine 2 minced garlic cloves, 3 egg yolks, and 1 tablespoon lemon juice in a food processor. Slowly drizzle in 1/2 cup olive oil while blending until the aioli reaches the desired consistency. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then refrigerate.
7. 7. Serve the portions with a dollop of aioli on top or on the side for dipping.