This vegan creamy fennel soup has wonderfully subtle flavors, and a refreshing and warming quality at the same time. I've added zucchini and fresh parsley to the recipe, which adds some beautiful specks of green in the final dish. Contributed by Helyn Dunn, from Helyn’s Healthy Kitchen. Photos by Hannah Kaminsky.

Recipe

Creamed Fennel Soup

This vegan creamy fennel soup has wonderfully subtle flavors, and a refreshing and warming quality at the same time.

5 from 1 vote

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Course: Soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Creamed Fennel Soup, vegan soup recipe

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: to 4

Calories: 182kcal

Author: Veg Kitchen

Ingredients

extra large fennel bulb or 2 medium sized bulbs
1 tablespoon olive oil
1 large sweet onion diced
1 teaspoon dried summer savory
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon Coconut Aminos or Bragg’s Liquid Aminos
32- ounce container low-sodium vegetable broth
1 medium zucchini
1 cup raw cashews or 1 cup cooked white beans
1 cup loosely-packed roughly-cut fresh parsley (stems included)
2 tablespoons ground fennel seed
Salt and freshly ground pepper to taste
Whole-grain croutons and fennel leaves for garnish

US Customary - Metric

Instructions

Trim the bottom of the fennel bulb and cut away the stalks. Cut the bulb into 1 to 2-inch pieces, cut the stalks into large sections, and reserve the leaves for garnish.
Heat the oil in a soup pot and add the onion. Cook over medium heat until golden.
Add the fennel (both bulb and stalks), dried spices, liquid aminos, and vegetable broth to the soup pot. Bring to a rapid simmer, then lower the heat and cover. Simmer gently until the veggies are tender, about 15 minutes.
Meanwhile, chop the zucchini into large pieces and set aside.
Place the cashews or white beans in a blender, and add just enough of the broth from the soup to cover. Blend until smooth.
Once the vegetables in the soup are tender, remove and discard the fennel stalks. Add the rest of the soup to the blender and blend until smooth (do this in batches if need be).
Return half of the soup to the pot. Add the zucchini and the parsley to the remaining soup in the blender and blend until smooth.
Add back to the pot and stir well to combine. DO NOT continue cooking.
The raw zucchini and the parsley will add a beautiful green color to the dish. If it cooks more it will not be as vibrant.
Season gently with salt and pepper. Serve at once, garnished with whole-grain croutons and sprigs of the feathery fennel leaves.