Hello everybody, it’s me again, Bethany, welcome to my recipe site. Today, we’re going to prepare a special dish, fennel and mushroom soup - vegan. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Fennel and mushroom soup - vegan is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Fennel and mushroom soup - vegan is something which I have loved my whole life.
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. Vegan Mushroom Soup - From casual to elegant, this creamy mushroom soup is dairy-free, easy to make and is a mushroom lover's delight!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook fennel and mushroom soup - vegan using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fennel and mushroom soup - vegan:
- Make ready 2 fennel bulbs, quartered
- Get 400-500 g mushrooms, halved
- Make ready 4 cloves garlic, peeled
- Prepare 2 tbsp olive oil
- Make ready 500 ml vegan or veggie stock
- Take 1 tbsp thyme leaves + more for later
- Make ready Seasalt and black pepper
Step by step instructions to make vegan mushroom soup. Fennel Soup, Kale Soup, Soup And Salad, Roasted Fennel, Real Food Recipes, Vegan Recipes, Soup Recipes, Fennel Recipes, Chowders. Pea and fennel soup with parmesan garlic bread. Soup Recipes, Whole Food Recipes, Vegetarian Recipes, Shiitake Mushroom Soup, Clean Eating.
Instructions 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 😋
Mushroom lovers: this vegan mushroom soup is for you! It's rich, hearty and best of all: freezer-friendly! I first came across this vegan mushroom soup recipe last year and absolutely loved it. You see, other than minestrone soup, I normally really only like puréed soups. Even though this soup is vegan, it's super silky and smooth thanks to brown rice flour and cashew milk.
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