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    Home » Recipes » Vegan Main Dishes

    Creamed Fennel Soup

    Published: Jan 29, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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

    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
    Print Pin Rate Email
    Course: Soup
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Creamed Fennel Soup, vegan soup recipe
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 3 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.

    Nutrition

    Calories: 182kcal | Carbohydrates: 27g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 132mg | Potassium: 702mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1921IU | Vitamin C: 43mg | Calcium: 187mg | Iron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    vegan creamed fennel soup

    Vegan creamed fennel soup recipe

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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