Vegan Fennel and Mint Soup

Some flavors evoke immediate thoughts of freshness like the sweet bite of spearmint, and the licorice undertones of fennel. Adding velvety texture and billowing steam creates an element of surprise. Vegan Fennel and Mint Soup guarantees a happy revelation for your taste buds. You might expect a cold spring-like bite, but it feels more like a creamy bowl of comfort. It is eye catching and wonderfully consoling. 

Easy to cook and easy to eat, this soup is a must try on a rainy spring day.

Vegan Fennel and Mint Soup 

Time in Kitchen: 45 minutes
Servings: 4
Nutrition information per serving: 200 calories, 13 grams fat, 19 carbohydrates, 3 grams protein, 4 grams fiber

Tools Needed:
1 large soup pot
A blender or an immersion blender

Ingredients:
2 tablespoons extra virgin olive oil
2 fennel bulbs, cleaned and sliced
2 small shallots, roughly chopped
4 cloves garlic, crushed
1 small Yukon gold potato, peeled and sliced
2 cups vegetable stock
¼ cup fresh spearmint, finely diced
13.5 ounces (1 can) light coconut milk
Salt and pepper to taste

Directions:
In a heavy soup pot on medium high heat cook sliced fennel, shallots, garlic, and potato in olive oil until slightly tender; about 5 minutes. Salt and pepper to taste. Reduce heat to low. Add vegetable stock, cover and cook until vegetables are translucent; about 25-30 minutes. Turn off heat. Stir in light coconut milk (be sure the soup does not come to a boil after coconut milk is added). With an immersion blender or blender, blend the soup until it is completely smooth, adjusting salt and pepper to taste. At the very end stir in fresh mint.

Garnish with fennel fronds and fresh mint. Serve warm as a main dish or cold as a refreshing first course.