Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, fennel and mushroom soup - vegan. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Fennel and mushroom soup - vegan is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Fennel and mushroom soup - vegan is something that I’ve loved my whole life. They’re nice and they look fantastic.
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. Sprinkle some salt and set it aside. In another small pan, place the potatoes in it and cover with water. Chicken, fennel and crimini mushrooms in a tangy broth of buttermilk has a lasting effect on your tastebuds.
To get started with this recipe, we have to prepare a few ingredients. You can have fennel and mushroom soup - vegan using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fennel and mushroom soup - vegan:
- Get 2 fennel bulbs, quartered
- Get 400-500 g mushrooms, halved
- Make ready 4 cloves garlic, peeled
- Prepare 2 tbsp olive oil
- Take 500 ml vegan or veggie stock
- Get 1 tbsp thyme leaves + more for later
- Get Seasalt and black pepper
In fact it's also vegan and gluten free. Have it for lunch on a cold day, have it when you are not feeling so good. Just give it a try and enjoy. This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that's perfect for lunch or a light dinner.
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 😋
Just give it a try and enjoy. This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that's perfect for lunch or a light dinner. Gluten free and packed with nutrients! Which makes the vegan mushroom soup paleo, gluten free, and grain free too! Step by step instructions to make vegan mushroom soup.
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