Creamy fennel soup

Marilyn (aka Mom) sends us this recipe for Creamy Fennel Soup:

Here is the recipe for fennel soup that I found today while browsing some cookbooks. It is from Live the Smart Way/Kathy Smart who is an Ottawa nutritionist and holistic chef. This recipe is great for dairy intolerant, creaminess comes from the starch of the potato.


Ingredients

1 tablespoon of olive oil or butter (melted)
1 fennel bulb chopped into bite size pieces ( about 4 cups)
1 ½ cups of onions chopped
2 medium sized potatoes, peeled and chopped
5 cups chicken or vegetable broth
1 teaspoon salt
1 cup coconut milk

Directions

In a large soup pot, on medium heat, add oil or butter, chopped fennel, onion and potato. Cook gently until vegetables soften.

Add broth and bring mixture to a boil. Reduce heat to simmer and cook until veggies are tender. Add coconut milk and salt and heat through. Puree with an immersion blender.