Potato and fennel soup for a hearty meal on Meatless Monday
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.
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
1. Peel the onions.
Slice them thin -- this is easier if you cut them in half first.