Dairy-Free Creamy Fennel Soup
Author: Pacific Foods
Recipe type: Soup
Cuisine: American
Serves: 4 servings
- 2 tablespoons dairy-free buttery spread or extra light olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 4 cups (32 ounces) chicken broth or no chicken broth (for vegan)
- 2 fennel bulbs, slice crosswise
- ¼ cup fresh parsley, minced
- ¼ cup lemon juice
- 2 teaspoons fresh tarragon, minced
- Salt, to taste
- White pepper, to taste
- 2 cups unsweetened dairy-free milk beverage
- Fennel fronds, for garnish
- In a large, heavy pot, heat the buttery spread or oil over medium-low heat. Add the onions and garlic and saute until soft, about 5 minutes.
- Add the chicken broth, fennel, and parsley and bring the mixture to a boil.
- Reduce the heat to low and simmer for about 20 minutes, or until the fennel is quite tender.
- Carefully pureƩ the soup in batches in a blender or food processor or with a stick blender.
- Stir in the lemon juice, tarragon, salt, and white pepper.
- Chill the soup in the refrigerator, if desired.
- Before serving, stir in the milk beverage and optionally garnish with the fennel fronds.
Serving size: ¼ recipe Calories: 174 Fat: 10.6g Saturated fat: 1.7g Carbohydrates: 14.2g Sugar: 2.2g Fiber: 5g Protein: 7.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-creamy-fennel-soup
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