Best Vegetarian Cream Of Fennel Soup Recipes

VEGETARIAN CREAM OF FENNEL SOUP

Vegetarian Cream of Fennel Soup image

Make sure you roast the spices - in a pinch you can, of course, use pre-ground spices, but roasting them yourself intensifies the flavor a lot and really makes a difference in flavor.

Provided by barbara

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 star anise
2 cardamom pods
1 teaspoon coriander seeds
olive oil
4 bulbs fennel, chopped
1 large onion, chopped
1 leek, sliced
salt to taste
1 cup dry white wine
5 cups vegetable broth

Steps:

Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 32.4 g, Fat 8.1 g, Fiber 10 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 744.9 mg, Sugar 7.2 g

CREAM OF FENNEL SOUP

Cream of Fennel Soup image

If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.

Provided by Kolibri

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
2 bulbs fennel, chopped, fronds reserved
2 cups water
1 cube vegetable bouillon
½ cup heavy cream
salt and freshly ground black pepper to taste

Steps:

Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 158.6 mg, Sugar 1.1 g