Zucchini and Fennel Soup

Zucchini and Fennel Soup
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!
Serves: 8 servings
  • ⅓ 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
  1. Heat the oil in a wide heavy pot.
  2. In a food processor, coarsely grind the leeks, garlic and celery.
  3. Add to the skillet and sauté until translucent.
  4. Add all but last 2 ingredients, and bring to a boil.
  5. Reduce to medium and cook, covered, 30 minutes.
  6. Add the milk alternative and pepper, and bring to just below boiling point.
  7. Cream the soup with an immersion blender.
  8. Adjust the texture and seasonings.
  9. Serve hot or chilled, topped with fennel leaves.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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