Fennel and potato soup

I had a love at first taste relationship with this bulb .  Fennel has a mild aniseed flavor which does not overpower the dishes it is cooked in and simply enhances the flavoring.  For those who have not cooked with fennel before, this is a simple recipe that will be a great introduction to using fennel in your kitchen.
The health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care.
https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-fennel.html

Above the lower plants it towers,

 The Fennel with its yellow flowers;

And in an earlier age than ours

Was gifted with the wondrous powers

Lost vision to restore.

The Goblet of Life - Henry Longfellow

Ingredients

1 large fennel bulb, chopped roughly
2 potatoes cubed
1 small onion
1 inch piece ginger, minced
6 peppercorns
6 cloves
salt to taste - I used 1 level teaspoon
4 cups of vegetable broth
2-4 cups water
1 tablespoon coconut oil, olive oil or butter

Method

Add the oil to a stock pot.  When hot add the fennel, onions and spices and saute for about 5 - 10 minutes until the fennel is soft.

 Add the potatoes and cook for another 10 minutes.

Lastly add the broth and bring to a boil.  Lower heat and simmer for 15 minutes.  The potatoes should be cooked and soft.

Using a hand held blender or a stand-up blender puree the soup and serve.  Garnish with a little spiced oil or a dash of hot sauce if desired.

Makes 6-8 servings
Nutrition value per serving for 6 servings : Calories/ 91.2 , Total Fat/ 2.4 g, Total Carbohydrates/16.1 g (3 g fibre) , Protein/ 1.8 g