Creamy Fennel Soup is a Plant-Based Paleo Recipe with Fresh Herbs

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Fennel is a member of the carrot family, but it tastes nothing like those sweet roots. In fact, fennel is found in large green bulbs that have prominent notes of licorice and anise. That flavor lends itself well to this creamy fennel soup, and complements the herbs, onions, and garlic nicely.

Creamy Fennel Soup Recipe - plant-based, paleo, and food allergy-friendly! Serve it chilled or warm.

This Creamy Fennel Soup is Simply Delicious, Hot or Cold

You might have missed this chunky vegetable, but it’s sold in many mainstream grocers. I’ve even bought it at Trader Joe’s! But it can be more elusive off-season. Fennel is in season from fall through early spring.

This recipe was originally shared with us by Pacific Foods (many years ago!). They serve it chilled, but it’s also a delicious warm soup option. And if you want a richer finish, you can substitute 1 can lite coconut milk or full-fat coconut milk for milk beverage. It will influence the flavor a touch.

Creamy Fennel Soup Recipe - plant-based, paleo, and food allergy-friendly! Serve it chilled or warm.

Special Diet Notes: Creamy Fennel Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, optionally paleo, and vegetarian.

Dairy-Free Creamy Fennel Soup
 
Prep time
Cook time
Total time
 
This recipe was created as a chilled soup, but you can enjoy it warm, if preferred.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the chicken broth, fennel, and parsley and bring the mixture to a boil.
  3. Reduce the heat to low and simmer for about 20 minutes, or until the fennel is quite tender.
  4. Carefully pureé the soup in batches in a blender or food processor or with a stick blender.
  5. Stir in the lemon juice, tarragon, salt, and white pepper.
  6. Chill the soup in the refrigerator, if desired.
  7. Before serving, stir in the milk beverage and optionally garnish with the fennel fronds.
Nutrition Information
Serving size: ¼ recipe Calories: 174 Fat: 10.6g Saturated fat: 1.7g Carbohydrates: 14.2g Sugar: 2.2g Fiber: 5g Protein: 7.5g

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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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