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

• - Thyme Bunched Herb
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 350G Wholegood Organic Fennel
• 100 G Jumbo Garlic 100g
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Potts Vegetable Stock Can
• 50G Pepper Black Ground BWFO
• 150G Short Dated Maison Bremond Plain Crouton, 150G
• Pack Tray Of 30 Medium Free Range Eggs
• - Sunita Lemon Juice Organic
• 200 G Authentic Greek Yogurt
• 10G Top-Op Bay Leaves 10g
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Using a large heavy-bottomed saucepan, mildly sauté 1 chopped onion and 1 sliced fennel bulb 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, 10 sprigs of thyme, 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 1 cup of croutons. Cook for 5 minutes to soften the croutons slightly.
5. 5. Divide the soup into 6 bowls, ensuring each bowl has an even portion of softened croutons and broth. Top with 6 crispy croutons per bowl.
6. 6. To prepare the aioli, combine 2 minced garlic cloves, 3 tablespoons greek yogurt, 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 bowls with a dollop of aioli on top or on the side for dipping.