Silky Fennel and Potato Soup with Crispy Sesame Breadsticks
A velvety spring soup featuring delicate fennel and tender potatoes, finished with a drizzle of olive oil and served alongside golden homemade sesame breadsticks. This light yet satisfying Mediterranean dish celebrates the fresh flavours of the season.
Ingredients
- 2 large fennel bulbs, trimmed and roughly chopped (fronds reserved)
- 400g floury potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 litre vegetable stock
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon fennel seeds
- Salt and freshly ground black pepper to taste
- 250g plain flour
- 1 teaspoon fast-action dried yeast
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 150ml warm water
- 2 tablespoons olive oil
- 3 tablespoons sesame seeds
- 1 egg white, lightly beaten
Instructions
Preheat oven to 200°C fan. Line a baking tray with parchment paper.
For the breadsticks, combine flour, yeast, sugar and salt in a bowl. Add warm water and 2 tablespoons olive oil, mixing to form a soft dough. Knead for 5 minutes until smooth.
Divide dough into 12 pieces and roll each into a thin stick about 20cm long. Place on prepared tray, brush with egg white, and sprinkle generously with sesame seeds.
Bake breadsticks for 15-18 minutes until golden and crisp. Set aside to cool.
Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
Add fennel, potatoes, garlic and fennel seeds. Stir and cook for 3 minutes until fragrant.
Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are completely tender.
Remove from heat and blend soup with a stick blender until completely smooth and silky. Season with salt and pepper to taste.
Ladle soup into warmed bowls, drizzle with remaining olive oil, and garnish with reserved fennel fronds.
Serve immediately with warm sesame breadsticks alongside.
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