Creamed Fennel Soup


This 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.

Serves: 2 to 3

  • 1 extra large fennel bulb or 2 medium sized bulbs
  • 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
  • 1 quart vegetable stock
  • 1 medium zucchini
  • 1 cup raw cashews
  • 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, fennel leaves, and/or ground fennel seeds for garnish

Remove the bulb from the fennel plant and chop into 1 to 2-inch pieces. Add the fennel, onion, dried spices and liquid aminos to a soup pot with the vegetable stock.

Simmer until veggies are tender. Chop the zucchini into large pieces and set aside.

When the soup veggies are tender, place the cashews into a high-powered blender and add just enough of the soup broth to cover. Blend until smooth. Add the rest of the soup and blend until smooth.

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. You’re done. The 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

Garnish with whole-grain croutons, sprigs of the feathery fennel leaves and/or ground fennel seeds.


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