Dairy-Free Zucchini Fennel Cream Soup
 
Prep time
Cook time
Total time
 
This vegetable loaded soup benefits from the depth of flavor that dry white wine adds.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • ⅓ cup olive oil
  • 4 large leeks, sliced
  • 6 ribs celery, peeled
  • 8 garlic cloves
  • 3 large fennel bulbs, chopped
  • 3 large zucchini, cut in large chunks
  • 2 quarts (8 cups) water
  • 2 cups dry white wine
  • 1 tablespoon anise or fennel seeds
  • 2 teaspoons ground turmeric
  • 1 quart (4 cups) unsweetened plain dairy-free milk beverage (see post above)
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. Heat the oil in a wide heavy pot over medium heat.
  2. In a food processor, coarsely grind the leeks, celery, and garlic.
  3. Add the ground vegetables to the pot and sauté until translucent, about 3 to 5 minutes.
  4. Add the fennel bulb, zucchini, water, wine, anise or fennel seeds, and turmeric to the pot.
  5. Cook the soup, covered, for 30 minutes.
  6. Stir in the milk alternative, and reheat the soup to just below boiling.
  7. Cream the soup with an immersion blender or in batches in your blender (be sure to let the steam escape as you blend).
  8. Season to taste with the salt and pepper.
Notes
Sodium Note: The sodium listed is with 1 teaspoon of salt. You might use more or less.
Nutrition Information
Serving size: ⅛ batch Calories: 228 Fat: 10.9g Saturated fat: 1.4g Carbohydrates: 22g Sugar: 4.8g Sodium: 476mg Fiber: 6.3g Protein: 4.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-zucchini-fennel-cream-soup