There is nothing I can write about soup that hasn’t been written before. Calling this a recipe is a bit cheeky as it’s so simple but I’m writing it down just so I can remember the taste combination another time. This isn’t a soup I had made before, but I had some fennel knocking around and I checked the Flavour Thesaurus (one of the most useful books to keep in your kitchen, and yes this is an affiliate link) which suggested it would be a good match for saffron. I knew the potato would be a good flavour base and that the apple might help lift any claggyness and off I went. 

The result was a beautifully balanced soup, creamy and savoury. A simple but pleasurable dinner. This recipe makes for about 4 reasonably sized soup bowls. 



  • 2 medium sized potatoes (I used roosters)
  • 1 large fennel bulb
  • 1 eating apple
  • 1 white onion
  • 1 cube of vegetable stock
  • 1 generous pinch of saffron
  • water
  • 1 splash of milk


  • Peel, core and cube the fruit and vegetables as appropriate (you only need to core the apple) 
  • Cook the onion in a bit of oil until it becomes transparent and add all the other ingredients apart from the milk. 
  • Pour kettle boiled water until it’s just coming up to the same level in the pot as the dry ingredients. 
  • Bring the water back to the boil, then lower the heat and place the lid on the pot. 
  • Simmer the soup for 15 min or until your potatoes are soft through. 
  • Take off the heat and blend. 
  • Add a dash of milk and blend again. If it’s too soup just keep adding splashes of milk until you get to the desired thickness. 


If you have a bit more saffron in your stash, then you might consider the following recipes too: 

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