Instructions: In a large stock pot, saute the onion in the olive oil over a medium flame until the edges of the onions begin to turn translucent, about five minutes.

Add the fennel and garlic and saute for about an additional seven minutes.

Add the potato and cumin and stir well to combine. Saute for an additional two or three minutes, then add water or vegetable stock. Bring to a boil, then simmer until potatoes are soft and easy pierced with a fork, about 20 to 25 minutes.

Transfer the soup to a blender and puree until smooth.

Season to taste with cider vinegar, salt and pepper.

Additional water or stock can be added if a thinner consistency is desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.