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
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
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.
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.
Your pictures are wonderful and I bet the flavor combonations are out of this world! Have a fantastic weekend!
ReplyDeleteThis looks delicious and love that it is vegan. Great photos-the fennel peeping up in the top photo is so cute. I bet this is really good, saving the recipe. Have a great weekend.
ReplyDeleteIt's a rainy spring day here, too...soup weather for sure! Gorgeous photo, Kimmi, of such a yummy soup!
ReplyDeleteThis is the most beautiful soup photo I've ever seen. I want to make it just from the photos!
ReplyDeleteThis soup is a very unique combination of flavors, I am sitting here wondering how tasty one spoonful of this would be-yum! Also, very enticing photo-that black background really does make that soup stand out. Hope you are enjoying the weekend!
ReplyDeleteWhat a wonderful flavor soup! The pictures shows it all how tasty it is! Great post , just love the ingredients such as mint & fennel! I know that not many people like fennel but I simply adore it's freshness! Will try this soup soon! Sounds really amazing! Have a lovely weekend ! :)
ReplyDeleteI love your description of this soup - it makes me want to eat a bowl right now. Sounds like the perfect spring dish.
ReplyDeleteThese are some of the best pics I've seen you take (and I always love your photography). Just gorgeous!
This soup looks divine - fennel MIT sounds delicious :D
ReplyDeleteCheers
Choc Chip Uru
What a lovely soup. It sounds delicious and your photos of it are wonderful. I hope you've been able to enjoy the weekend. Blessings...Mary
ReplyDeleteIt looks and sounds so delicious!
ReplyDeleteI love this! Especially that you have used coconut milk. I can only imagine how delicious and complex the flavor must be with this delicious combination of ingredients!
ReplyDeleteThis is a very creative dish (as usual)! I love all the different flavors in this, plus the creaminess. This is healthy, and a perfect spring soup that isn't too heavy. Great job and gorgeous photos!
ReplyDeleteThat looks so refreshing--love how it looks with the fennel frond garnish!
ReplyDeleteThat's comfort in a bowl! What a gorgeous looking soup! LOVE your first picture.
ReplyDeleteA mint-y soup would really be great when the raindrops start to fall...I am so excited to try this.
ReplyDeleteOk, I'm not the greatest fan of fennel but this unusual soup looks so delicious I am just going to have to try it. Great photos!
ReplyDeleteWhat amazing flavors, fennel, mint and coconut milk!!It is a rainy day here and I would love to sip that soup right now :)Bookmarked to try very soon!!
ReplyDeleteIt's getting a lot warmer during the day, but by evening the temperature usually drops down and it is still cold at night. This soup looks nice. I love fennel bulbs (that special flavor and fragrance is addictive) and potatoes. This soup sounds and looks delicious. And I love the first photo! So unique and great shot!
ReplyDeleteI would love a bowl of that soup even if it's getting hot here in TX. Love the combination of flavors, Kimmi!
ReplyDeleteI love soup, and your soup looks wonderful!
ReplyDeleteJust been browsing through your site and your food photography is beautiful!
ReplyDeleteA new favourite :)
xo Emilie @ Hungry Delights
Lovely soup...what is spearmint? It is another name for mint? I always thought spearmint was a gum....bwt like your new header :-)
ReplyDelete