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    You are at:Home»Dairy-Free Recipes»Zucchini Fennel Cream Soup that’s Seriously Plant Powered

    Zucchini Fennel Cream Soup that’s Seriously Plant Powered

    2
    By Alisa Fleming on August 8, 2022 Dairy-Free Recipes, Soup

    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.

    Dairy-Free Zucchini Fennel Cream Soup Recipe - seriously plant powered! Naturally vegan, gluten-free, and allergy-friendly.

    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.

    Dairy-Free Zucchini Fennel Cream Soup Recipe - seriously plant powered! Naturally vegan, gluten-free, and allergy-friendly.

    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.

    Dairy-Free Zucchini Fennel Cream Soup
     
    Print
    Prep time
    20 mins
    Cook time
    30 mins
    Total time
    50 mins
     
    This vegetable loaded soup benefits from the depth of flavor that dry white wine adds.
    Author: Levana Kirschenbaum
    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
    3.5.3229

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    Alisa Fleming
    • Website

    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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    2 Comments

    1. David on January 28, 2018 4:35 pm

      4 non dairy milk. 4 Cups? 4 cans?

      Reply
      • Alisa Fleming on January 31, 2018 7:21 am

        Sorry David. I missed that error. I checked with the recipe author and it is 4 cups. Updated!

        Reply

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