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Fennel Soup

Fennel Soup

Ingredients
 

  • 1/2 yellow onion, sliced
  • 1 fennel bulb
  • 2 cloves garlic, chopped
  • 4 cups (1L) veggie broth
  • salt and pepper
  • 1 teaspoon dried thyme
  • 1 1/2 cups chopped potatoes (any kind but red)
  • 1/2 cup (125mL) soymilk
 
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Preparation
 


Remove the stalks of the fennel and
slice off the hard bottom, discard
stalks and bottom. Slice across the bulb
to make thin semi-circles.
Sweat the onion and fennel in a good
dollop of oil over medium-low heat for 5
minutes. Add garlic and continue sweating
for another few minutes.


Add broth, thyme, some salt and pepper
then bring to a boil. Lower heat and
simmer for 10 minutes.


Add potatoes and
simmer for 20 minutes until potatoes are soft.


Blend soup until smooth with a blender
or hand blender. Season with salt and
pepper to taste, then stir in soymilk
for added creaminess.


Variations:

1) For a creamier, thicker soup,
sprinkle fennel, onion and garlic with 2
tablespoon flour near the end of sweating.
Stir well to coat before adding broth.

2) For a greener soup, add half a cup of
frozen peas with potatoes.

3) For a brighter fennel taste, add 1/2
teaspoon fennel seeds with the thyme.


 

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