Special Diet Notes: Zucchini and Fennel Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
Zucchini and Fennel Soup
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!
Author: Levana Kirschenbaum
Serves: 8 servings
Ingredients
- 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
Instructions
- Heat the oil in a wide heavy pot.
- In a food processor, coarsely grind the leeks, garlic and celery.
- Add to the skillet and sauté until translucent.
- Add all but last 2 ingredients, and bring to a boil.
- Reduce to medium and cook, covered, 30 minutes.
- Add the milk alternative and pepper, and bring to just below boiling point.
- Cream the soup with an immersion blender.
- Adjust the texture and seasonings.
- Serve hot or chilled, topped with fennel leaves.
