Vegan Fennel Potato And Leek Soup Food

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.

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.

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!
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POTATO, LEEK AND FENNEL SOUP

Steps:

• 1. Heat oil in large saucepan over medium-high heat. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often. 2. Add broth and potatoes, and bring to a boil. Reduce heat to medium low. Simmer 25 minutes, or until potatoes are very tender. 3. Purée soup in batches in food processor. Return to pot. Season with salt and pepper. 4. Ladle soup into bowls, garnish with fennel fronds, and serve.

CREAMY FENNEL AND LEEK SOUP

Steps:

• Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
• Remove from the heat, and set aside.
• In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
• Simmer over a low heat for about 15 minutes.
• Remove the rosemary sprigs.
• Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
• Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
• Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
• As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
• Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
• Stir the sour cream and the 1/4 cup of parmesan into the soup.
• Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
• Season to taste with salt and freshly ground black pepper.
• Turn off the heat and leave the soup covered so that it stays warm.
• In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
• Ladle the soup into warm soup bowls and top with the sautéed leek.
• Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
• Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.