Recipe of Super Quick Homemade Fennel and mushroom soup - vegan

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fennel and mushroom soup - vegan. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sprinkle some salt and set it aside.⁣ ⁣ In another small pan, place the potatoes in it and cover with water. This soup is delicious and creamy. You need to try it out. Add nuance to this fennel and mushroom soup by changing up the mushroom combination each time you make it.

Fennel and mushroom soup - vegan is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Fennel and mushroom soup - vegan is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must 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:

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

Which makes the vegan mushroom soup paleo, gluten free, and grain free too! Step by step instructions to make vegan mushroom soup. This mushroom fennel soup makes a hearty and comforting bowl on a cold day, that's also really good for you too. It has a creaminess to it, despite having no cream.

Steps to make Fennel and mushroom soup - vegan:

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 😋

This mushroom fennel soup makes a hearty and comforting bowl on a cold day, that's also really good for you too. It has a creaminess to it, despite having no cream. 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.

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