Whole-grain croutons and fennel leaves for garnish
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.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.