I love this creamy light soup year round. Very quick with minimal ingredients, I always make a double batch and freeze for later, if fact, I had it for a dinner tonight – with a little leftover turkey on the side. =) And, of course it is dairy-free!
Why Fennel? WELL to name a few, fennel is loaded with antimicrobial Vitamin C (which is essential for the proper function of the immune system). It is a good source of fiber, folate and potassium, manganese, molybdenum and niacin, as well as the minerals phosphorus, calcium, magnesium, iron, and copper AND has a list of unusual phytonutrients, most notable, the phytonutrient anethole. Studies have shown the anethole in fennel to reduce inflammation and may help prevent the occurrence of cancer.
Large heavy bottomed soup pot with medium heat
3 tablespoons Olive oil
1 Leek, trimmed, white and light green section only, diced
2 Garlic cloves, chopped
5 large organic Celery stalks, trimmed, chopped
1 cup fresh Fennel (aka anise), chopped
1 Potato, peeled, diced
1-2 liters organic Vegetable Broth
1 cup plain/unsweetened Hemp or Almond milk
Sea salt and fresh Ground pepper to taste
Olive oil into the soup pot and heat over medium heat. Add the leek, stir for a couple minutes, add garlic and stir for another. Add the celery, fennel, potato, and stir. Salt and pepper to taste (you can always add more later!). Pour in broth to the top of the vegetables and bring to simmer. Simmer on low till tender, about 45 minutes.
Cool soup enough to blend in a blender or use an immersion blender, blend till smooth. Return to pot and add milk to make it creamy.
Heat on low till serving!