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Zucchini and Fennel Soup

  • 8servings
  • 50minutes

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Source: www.godairyfree.orgReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup olive oil

  2. 4 large leeks, sliced

  3. 8 cloves garlic

  4. 6 ribs celery, peeled

  5. Heads and leaves of 3 large fennel bulbs (save some leaves for garnish)

  6. 3 large yellow zucchini, cut in large chunks

  7. 2 teaspoons turmeric

  8. 1 tablespoon anise or fennel seeds

  9. 2 quarts (8 cups) water

  10. 2 cups dry white wine

  11. Salt to taste

  12. 4 non-dairy milk

  13. Ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wide heavy pot.

  2. In a food processor, coarsely grind the leeks, garlic and celery.

  3. Add to the skillet and sauté until translucent.

  4. Add all but last 2 ingredients, and bring to a boil.

  5. Reduce to medium and cook, covered, 30 minutes.

  6. Add the milk alternative and pepper, and bring to just below boiling point.

  7. Cream the soup with an immersion blender.

  8. Adjust the texture and seasonings.

  9. Serve hot or chilled, topped with fennel leaves.

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