Potato and fennel soup for a hearty meal on Meatless Monday

Categories: Meatless Monday

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Soup makes a fantastic cold-weather dish, and this potato-fennel concoction is thick and hearty enough to work as an entree through the chillier days ahead. The minced fennel gives the broth a beefy flavor that could fool anyone (especially if you make your own vegetable broth), but it's vegan and gluten-free -- and delicious. Adapted from the classic Moosewood Cookbook, this is a staple for soup-lovers.

See also: Quick (vegan) chili for a chilly Meatless Monday

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You will need:

1 tablespoon vegan butter (Earth Balance is best) or oil
4-5 medium onions
2 teaspoons salt
4 medium potatoes (we used Yukon Golds)
1 medium fennel bulb
1/2 teaspoon caraway seeds
4 cups vegetable stock (make your own!) or water
Cracked pepper to taste

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1. Peel the onions.

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Slice them thin -- this is easier if you cut them in half first.

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Lovely.



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2 comments
jlsoos
jlsoos

There is a difference between stock and broth, you mention both in this recipe, can you clarify which one you are actually using? Thanks! looks delicious!

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