Easiest Way to Make Tasty Fennel and mushroom soup - vegan

Fennel and mushroom soup - vegan. A cold day needs a warming bowl of soup, and this mushroom fennel soup is easy, comforting and full of great ingredients. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

The Best Fennel Soup Vegetarian Recipes on Yummly Tomato Fennel Soup, Mushroom Fennel Soup, Roasted Carrot & Fennel Soup. Fennel and mushroom soup - vegan instructions. On one baking tray, lay out the fennel and two of the garlic cloves. You can have Fennel and mushroom soup - vegan using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fennel and mushroom soup - vegan

1. It's 2 of fennel bulbs, quartered.
2. You need 400-500 g of mushrooms, halved.
3. It's 4 cloves of garlic, peeled.
4. You need 2 tbsp of olive oil.
5. Prepare 500 ml of vegan or veggie stock.
6. It's 1 tbsp of thyme leaves + more for later.
7. You need of Seasalt and black pepper.

Caramelized Onion Fennel and Mushroom Soup with Toasted Quinoa had us feeling warm and cozy inside. The Rich Mushroom Stock, deeply caramelized onions and fennel along with an abundance of fresh mushrooms create an umami-rich and savory gluten and dairy-free soup. 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 to be on your shortlist of picks. The whole pot of soup is ready in under an hour and makes a delicious, light first course for your next dinner party or a week's worth of lunches at the office.

Fennel and mushroom soup - vegan instructions

1. Preheat oven to 200C..
2. On one baking tray, lay out the fennel and two of the garlic cloves. Drizzle with 1 tbsp of the oil..
3. On another baking tray, lay out the mushrooms and the other two garlic cloves. Drizzle with the other 1 tbsp of oil..
4. Roast the vegetables for 30 mins..
5. 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..
6. Serve with some more thyme leaves (and some fennel fronds if there were any). Enjoy 😋.

They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. Roast: 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. Creamy roasted cauliflower soup is a healthy comfort food that will warm you up on a chilly day!

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