Fennel and mushroom soup - vegan
Fennel and mushroom soup - vegan

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, fennel and mushroom soup - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Vegan Mushroom Soup - From casual to elegant, this creamy mushroom soup is dairy-free, easy to make and is a mushroom lover's delight! Yes, this is a simple recipe just later the additional ones.

Fennel and mushroom soup - vegan is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Fennel and mushroom soup - vegan is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook fennel and mushroom soup - vegan using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fennel and mushroom soup - vegan:
  1. Make ready 2 fennel bulbs, quartered
  2. Get 400-500 g mushrooms, halved
  3. Prepare 4 cloves garlic, peeled
  4. Take 2 tbsp olive oil
  5. Make ready 500 ml vegan or veggie stock
  6. Take 1 tbsp thyme leaves + more for later
  7. Make ready Seasalt and black pepper

And it's delicious! #onerecipeonetree Fennel and mushroom soup - vegan. Sprinkle some salt and set it aside.⁣ ⁣ In another small pan, place the potatoes in it and cover with water. Fennel leek soup is easy to make and is gluten-free, dairy free and completely vegan! Fennel and Leek Soup with Mushrooms is the perfect light Whether you're looking for a delicious starter to a larger meal or a guilt-free vegan lunch, this creamy.

Instructions to make Fennel and mushroom soup - vegan:
  1. Preheat oven to 200C.
  2. On one baking tray, lay out the fennel and two of the garlic cloves. Drizzle with 1 tbsp of the oil.
  3. On another baking tray, lay out the mushrooms and the other two garlic cloves. Drizzle with the other 1 tbsp of oil.
  4. Roast the vegetables for 30 mins.
  5. Put the vegetables in a blender with the stock and thyme. Or if you’re using a hand blender, put it all in a saucepan. Season well. Blend until smooth.
  6. Serve with some more thyme leaves (and some fennel fronds if there were any). Enjoy 😋

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