Fennel Soup with Lime and Cashew Cream

from https://cnz.to/recipes/soups/fennel-soup-lime-cashew-cream-recipe/

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves 6.

Ingredients

• 2 tablespoons olive oil

• 3 medium bulbs fennel, about 1 kilogram (2.2 pounds), trimmed, quartered, and cored (save the cores and stalks for stock)

• 1 medium yellow onion, about 170 grams (6 ounces), sliced

• 1 teaspoon fine sea salt

• 1 medium potato, about 200 grams (7 ounces), peeled and diced

• The seeds from 2 pods green cardamom

• 2 limes

• 1 litre vegetable stock

• 60 ml (1/4 cup) all-natural cashew butter

• Freshly ground black pepper

Preparation

• In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the fennel, onion, and salt, and cook for 5 minutes, stirring regularly, until softened.

• Add the potato and cardamom. Grate the zest from 1 lime into the pot. Add in the stock and cover.

• Bring to a simmer and cook for 30 to 35 minutes, until the vegetables are completely soft. This can also be made in the pressure cooker; cook for 10 minutes from pressure.

• Using a stick blender or blender, process the soup until completely smooth. Taste and adjust the seasoning.

• Put the cashew butter in a small bowl with a pinch of salt. Squeeze the juice of the lime you've zested, and stir 2 tablespoons into the cashew butter until smooth. Stir in water, 1 tablespoon at a time, until you get a pourable consistency; you will need 5 to 6 tablespoons.

• Ladle the hot soup into bowls, and drizzle with the cashew cream. Grate a little more lime zest on top of each bowl, sprinkle with pepper, and serve with lime wedges to squeeze on.