Vegan Fennel Potato And Leek Soup Recipes

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.

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.

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.