Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, fennel and mushroom soup - vegan. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fennel and mushroom soup - vegan is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Fennel and mushroom soup - vegan is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Make ready 2 fennel bulbs, quartered
- Get 400-500 g mushrooms, halved
- Get 4 cloves garlic, peeled
- Take 2 tbsp olive oil
- Get 500 ml vegan or veggie stock
- Get 1 tbsp thyme leaves + more for later
- Prepare 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.
Steps to make Fennel and mushroom soup - vegan:
- Preheat oven to 200C.
- On one baking tray, lay out the fennel and two of the garlic cloves. Drizzle with 1 tbsp of the oil.
- On another baking tray, lay out the mushrooms and the other two garlic cloves. Drizzle with the other 1 tbsp of oil.
- Roast the vegetables for 30 mins.
- 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.
- Serve with some more thyme leaves (and some fennel fronds if there were any). Enjoy 😋
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