Reply To This Post         Return to Posts Index           VegSource Home

From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Fennel Soup?
Date:	February 8, 2009 at 2:59 pm PST

In Reply to: Fennel Soup? posted by Wendy on February 8, 2009 at 2:34 pm:

Potato-fennel soup

here is a veganized version of one from the mayo
Clinic.

SERVES 8

1 tablespoon olive oil
1 large fennel bulb (about 2 pounds), trimmed and
chopped
1 cup chopped onion
2 large russet potatoes, peeled and sliced
3 cups vegetarian "chicken-style" broth

1/2 cup nondairy milk blended smooth with
1/2 cup firm or extra-firm silken tofu
(or, for soy-free, use 3/4 cup nondairy milk
blended smooth with 1/4 cup raw cashews, which have
been soaked in hot water for 10 minutes and
drained)
2 teaspoons lemon juice
2 teaspoons fennel seeds, toasted
salt and freshly-ground pepper to taste

In a large soup pot, heat the olive oil over medium
heat. Add the fennel and onion. Saute until the
vegetables are soft, about 5 minutes. Stir in the
potatoes, and broth. Cover, reduce heat and simmer
until the potatoes are tender, about 15 minutes.

With a hand (stick) immersion blender, puree the
soup in the pot until smooth. Stir in the blended tofu/nondairy milk mixture and the lemon juice.
Heat gently. Ladle into individual bowls and
garnish with toasted fennel seeds. Serve
immediately.

Reply To This Post         Return to Posts Index           VegSource Home