Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, fennel and mushroom soup - vegan. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Sprinkle some salt and set it aside. In another small pan, place the potatoes in it and cover with water. 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.
Fennel and mushroom soup - vegan is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Fennel and mushroom soup - vegan is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have fennel and mushroom soup - vegan using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fennel and mushroom soup - vegan:
- Prepare 2 fennel bulbs, quartered
- Make ready 400-500 g mushrooms, halved
- Get 4 cloves garlic, peeled
- Get 2 tbsp olive oil
- Make ready 500 ml vegan or veggie stock
- Make ready 1 tbsp thyme leaves + more for later
- Prepare Seasalt and black pepper
You likely have most of the ingredients on hand right now, you'll just need the mushrooms and optional wine. 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. Classic Creamy Mushroom Soup (Vegan, Gluten Free)Will Frolic for Food.
Steps 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 😋
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