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1
Bring enough water to boil to cover potatoes and onion.
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2
Cut potatoes and onion into chunk-size pieces and place in boiling water.
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3
Bring water back to a to boil then let simmer for 15-20 minutes.
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4
While waiting for the potatoes and onion, in a separate pot, bring 2 cups of water to a boil.
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5
Add 1 chicken bullion cube.
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6
Bring to boil then reduce heat.
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7
A few minutes before potatoes are ready, add chopped celery, salt, pepper and fennel.
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8
Let simmer.
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9
Time your celery so that it remain a bit crunchy -- it will add a nice variation in texture to the soup which otherwise will be smooth and thick.
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10
Finely chop garlic and, if desired, sautee for 1-2 minutes in olive oil.
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11
Use food processor to puree potatoes, onion and garlic.
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12
Add the remaining spices to the mix and blend evenly.
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13
Slowly add puree to bullion while stirring.
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14
Let simmer for 5 minutes with the lid off.
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15
The mix should thicken.
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16
Adjust any spice to taste.
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17
Reduce heat to low or turn stove off, but continue to stir for a few minutes.
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18
Once temperature is well below boiling point, slowly add yogurt, blend evenly then serve.
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19
Alternative: mix all spices in small bowl, divide in half, add the first half with the bullion cube and then add the second half to the food processor while pureeing.
