• 1/3 cup olive oil
• 4 large leeks, sliced
• 8 cloves garlic
• 6 ribs celery, peeled
• Heads and leaves of 3 large fennel bulbs (save some leaves for garnish)
• 3 large yellow zucchini, cut in large chunks
• 2 teaspoons turmeric
• 1 tablespoon anise or fennel seeds
• 2 quarts (8 cups) water
• 2 cups dry white wine
• Salt to taste
• 4 non-dairy milk [rice milk, coconut milk beverage, or soymilk should blend nicely]
• Ground pepper to taste

Directions:

Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, garlic and celery. Add to the skillet and sauté until translucent. Add all but last 2 ingredients, and bring to a boil. Reduce to medium and cook, covered, 30 minutes. Add the milk alternative and pepper, and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves.