This vegan stew was created by Amanda Berne of The San Francisco Chronicle.  She recommends serving some Socca alongside this dish.

Yield: 4-6 servings.

Ingredients:

• 2 tablespoons olive oil
• 1 leek, rinsed and chopped
• 3 cloves garlic, peeled and lightly smashed
• Kosher salt and freshly ground pepper to taste
• 1 bulb fennel, half chopped, half cored and sliced and set aside for later
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 teaspoon fennel seed
• 1-1/2 teaspoons fresh thyme leaves
• 1-1/2 teaspoons rosemary, chopped
• 2 tablespoons tomato paste
• 1 strip orange peel (about 3 inches long, 1/4-inch wide)
• 1 cup white wine mixed with 1 large pinch saffron
• 5 cups vegetable broth (choose a gluten-free, soy-free one if desired)
• 2 artichokes, hearts only, cut into quarters
• 4 small new potatoes, peeled and cut into thick rounds
• 1 cup cooked white beans
• 3 baby carrots (real baby carrots, not out of a bag), peeled and cut in half

Directions:

Heat oil in a soup pot over medium heat. When shimmering, add leek and garlic. Cook for 3 minutes until soft, stirring often.

Season with salt and pepper. Add chopped fennel, celery, carrots, fennel seed, thyme and rosemary. Cook over medium for 5 minutes, stirring until vegetables are softened, but not caramelizing. Add tomato paste. Cook for 1 minute.

Add orange peel, wine and saffron and 3-1/2 cups broth. Simmer gently for 25 minutes, until vegetables are soft enough to pierce and flavors melded.

Let cool for about 5 minutes then puree, taking care not to make it too smooth. It should have some texture.

Return soup to pot. Add remaining broth and the artichoke hearts, potatoes, sliced fennel, beans and carrots. If you are trying to emulate a traditional bouillabaisse, keep each of these ingredients in their own section so that when you serve it later you can make sure to get a little of each.

Simmer gently until vegetables are tender, about 10 to 15 minutes. Make sure to get a spoon to bottom of pan occasionally as the fullness of this soup can make it stick a little.

When serving, ladle about a cup of broth into each shallow bowl, then an equal amount of each vegetable. 
 

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