Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fennel and mushroom soup - vegan. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Fennel and mushroom soup - vegan is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Fennel and mushroom soup - vegan is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook fennel and mushroom soup - vegan using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fennel and mushroom soup - vegan:
- Take 2 fennel bulbs, quartered
- Make ready 400-500 g mushrooms, halved
- Prepare 4 cloves garlic, peeled
- Get 2 tbsp olive oil
- Take 500 ml vegan or veggie stock
- Make ready 1 tbsp thyme leaves + more for later
- Make ready Seasalt and black pepper
Instructions 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 😋
So that is going to wrap this up for this special food fennel and mushroom soup - vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
