This recipe for dairy-free zucchini fennel cream soup was originally shared with us by Levana Kirschenbaum, but it has since been updated. Levana combines an amazing array of healthy vegetables into this nourishing soup, and simmers it with white wine for more depth in flavor.
This Dairy-Free Zucchini Fennel Cream Soup is Seriously Plant Powered
We have a few quick ingredient tips with substitution suggestions, should you need them.
- White Wine: Pinot Grigio and Sauvignon Blanc tend to be great dry white wines for recipes like this zucchini fennel cream soup. If you don’t stock white wine in your home, you can substitute vegetable broth, chicken broth, or water. If using water, we like to add a little fresh lemon juice, to taste, to heighten the flavors.
- Milk Beverage: To be honest, we prefer using canned coconut milk. We pour the contents of one can into a large glass measuring cup, and add enough water to make 4 cups. Coconut milk beverage is our second choice. But you can use your favorite milk beverage for cooking. Just make sure it is plain and isn’t sweet at all.
- Salt: Levana always leaves the sodium open ended, which I’m not a big fan of. This can cause people to go too light on the salt, which leads to a bland dish. For optimal taste, you will need to add salt! I’d start with 1 teaspoon, and add more, to taste.
Special Diet Notes: Zucchini Fennel Cream Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a milk beverage that suits your dietary needs.
- 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.