Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, fennel and mushroom soup - vegan. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Fennel leek soup is easy to make and is gluten-free, dairy free and completely vegan! Fennel and Leek Soup with Mushrooms is the perfect light Whether you're looking for a delicious starter to a larger meal or a guilt-free vegan lunch , this creamy Fennel and Leek Soup with Mushrooms needs. Sprinkle some salt and set it aside. In another small pan, place the potatoes in it and cover with water. This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that's perfect for lunch or a light dinner.
Fennel and mushroom soup - vegan is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Fennel and mushroom soup - vegan is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fennel and mushroom soup - vegan using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fennel and mushroom soup - vegan:
- Get 2 fennel bulbs, quartered
- Prepare 400-500 g mushrooms, halved
- Make ready 4 cloves garlic, peeled
- Make ready 2 tbsp olive oil
- Prepare 500 ml vegan or veggie stock
- Make ready 1 tbsp thyme leaves + more for later
- Take Seasalt and black pepper
A variety mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up. Simple and ultra creamy vegan cream of mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal appetizer.
Instructions to make Fennel and mushroom soup - vegan:
- Preheat oven to 200C.
- On one baking tray, lay out the fennel and two of the garlic cloves. Drizzle with 1 tbsp of the oil.
- On another baking tray, lay out the mushrooms and the other two garlic cloves. Drizzle with the other 1 tbsp of oil.
- Roast the vegetables for 30 mins.
- Put the vegetables in a blender with the stock and thyme. Or if you’re using a hand blender, put it all in a saucepan. Season well. Blend until smooth.
- Serve with some more thyme leaves (and some fennel fronds if there were any). Enjoy 😋
Simple and ultra creamy vegan cream of mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal appetizer. I've also made it in the past with just white button mushrooms and portobello mushrooms, so it just depends on what's easy to get hold of. Chicken, fennel and crimini mushrooms in a tangy broth of buttermilk has a lasting effect on your tastebuds. Reviews for: Photos of Chicken, Fennel and Mushroom Soup.
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