Dairy-Free Zucchini Fennel Cream Soup
Author: Levana Kirschenbaum
Recipe type: Soup
Cuisine: American
Serves: 8 servings
- 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
- Heat the oil in a wide heavy pot over medium heat.
- In a food processor, coarsely grind the leeks, celery, and garlic.
- Add the ground vegetables to the pot and sauté until translucent, about 3 to 5 minutes.
- Add the fennel bulb, zucchini, water, wine, anise or fennel seeds, and turmeric to the pot.
- Cook the soup, covered, for 30 minutes.
- Stir in the milk alternative, and reheat the soup to just below boiling.
- Cream the soup with an immersion blender or in batches in your blender (be sure to let the steam escape as you blend).
- Season to taste with the salt and pepper.
Sodium Note: The sodium listed is with 1 teaspoon of salt. You might use more or less.
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
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