Vegan Fennel Potato And Leek Soup Food

ROASTED FENNEL & POTATO SOUP

Steps:

• Preheat oven to 425 degrees F.
• Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 - 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.
• In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.
• Bring the pot to the stove and heat soup over medium low until warmed through.
• Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.
• Serves 4 - 6.

LEEK, FENNEL & POTATO SOUP WITH CASHEL BLUE CHEESE

Steps:

• Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
• Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn't colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.
• Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan - you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.

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.

FENNEL, GARLIC AND POTATO SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
• Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

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.

CARAMELIZED FENNEL, LEEK & ONION GRATIN

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a high speed blender add the drained cashews and almond milk and blend until completely smooth. Pour the mixture into a pot and add in the mustard, pepper, nutritional yeast (or parmesan) and stock. Leave to simmer for 5 minutes or so until the liquid begins to thicken. It should coat the back of a spoon. Stir in 1 tsp fresh thyme
• In a cast iron skillet heat the oil on medium heat and then add in the leeks, onion, fennel and garlic. Sprinkle with salt and leave to cook for 10 minutes, until they become soft, slightly caramelized and golden in colour.
• Pour the cashew cream into the skillet and stir through so that it coats all of the vegetables. Transfer the skillet to the oven and bake for 20 minutes until bubbly and golden on top.
• Before serving sprinkle with fresh chopped parsley or thyme.

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS

Steps:

• Warm the oil in a soup pot.
• Add the leeks and saute.
• Add the fennel and potatoes and continue to saute.
• Add the stock and bring to a simmer.
• Cook until all the vegetables are completely softened.
• Add watercress, cooking it until it's wilted but still bright green.
• Use a handheld blender until smooth.
• Add the salt and white pepper.
• Enjoy!
• For Vegetarian use vegetable broth.

POTATO, LEEK AND FENNEL SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

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.