Potato Fennel Soup

1 tsp olive oil
4 cups onions, chopped (about 3 onions)
salt, to taste

1 bulb fennel, minced
3 medium potatoes, chopped (can be unpeeled)
1/2 tsp caraway seeds
4 cups water
white ground pepper, to taste

In a saucepan, sauté the onions in the oil, covered, for about 20 minutes, until very soft and brown. Stir frequently. Add the potatoes, fennel, caraway, and salt, and cook, covered, for 5 minutes. Add the water and bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 15 minutes). Season with pepper and serve with a dollop of fat-free yogurt and the feathery tops of the fennel bulb, minced.

Recipe from Moosewood