Best Vegan Fennel Potato And Leek Soup Recipes

FENNEL AND LEEK SOUP WITH POTATOES

Steps:

• Warm the olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and cook for about 5 minutes until tender. Stir in the garlic, salt, and pepper, and cook for an additional minute.
• Add the fennel, potatoes, and vegetable broth to the pot. Increase the heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 to 25 minutes until the potatoes are fork-tender.
• Remove the soup from heat. Use an immersion (handheld) blender to puree the soup right in the pot. See notes for instructions on using an upright blender.
• Stir most of the heavy cream into the soup, reserving a few tablespoons to drizzle on each bowl of soup.
• Ladle the soup into bowls, top with a drizzle of cream, and sprinkle with chopped chives. If your fennel bulbs came with their fronds, feel free to use those as a topping too. Enjoy!
• Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.

LEEK AND FENNEL SOUP

Steps:

• In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
• Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

VEGAN FENNEL, POTATO, AND LEEK SOUP

Steps:

• Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes. Add vegetable stock and simmer until potatoes are soft. While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree. When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.