Celebrity Vegan Chef Jason Wrobel whips up a vegan, gluten-free, and deliciously creamy soup using one of his favorite ingredients, fennel. Don’t be afraid of this vegetable. It can be fantastic. For all you fennel lovers, this recipe’s one that belongs in the record books!
Creamy Fennel Soup
- 32 oz low sodium vegetable broth
- ¼ cup coconut oil
- ½ yellow onion, chopped
- 3 fennel bulbs, diced
- Pinch Salt
- Shake black pepper
- 1/2 teaspoon garlic granules
- 1 teaspoon tarragon
- ¼ teaspoon coriander seed
Begin by heating up a large, covered pot of vegetable broth on the stove on medium heat. In a separate skillet warm coconut oil on medium heat and cook the onion until translucent, about 3-5 minutes. Add the fennel bulbs and cook about 10 minutes or until cooked down. Once these are golden brown, throw it all into the broth.
Add salt, black pepper, and garlic granules to spice things up. Continue with some tarragon and coriander seed and then let it all simmer for about 15 minutes. The aroma alone should get your salivary glands going. Grab a big ole soup ladle to help you pour the soup into a pretty bowl. Make it fancy by adding fennel seeds & fronds as garnish. Now all that’s left is to enjoy the hearty, delicious creaminess. You can make it extra creamy with a dash of unsweetened rice, coconut, or almond milk.
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