Heat olive oil in a Dutch oven over medium heat. Add celery, fennel, and garlic; cook 1 minute, stirring constantly. Add onion and the next 4 ingredients (through chile); cook 10 minutes, stirring frequently. Add potato and water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potato is tender. Sprinkle with cilantro.
With a couple tweaks this recipe went from being good, to very good. I doubled the celery, fennel, and water. I also used red chile flakes. It was tasty, but I felt it was missing something. So to finish it I added in about 1 Tbs. of fresh lime juice and 1 Tbs. coconut oil before stirring in the cilantro. (also doubled) They were really tasty and I will probably make them again.
I served this with roasted mushrooms with chimichurri sauce and a salad with baby greens, mangoes, avocados, and a spicy lime dressing. Husband and the kiddo were impressed and enjoyed the meal immensely.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!