Hi, I’m Marie. Today, I will show you a way to prepare fennel and mushroom soup - vegan recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Fennel and mushroom soup - vegan Recipe
Fennel and mushroom soup - vegan is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Fennel and mushroom soup - vegan is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Prepare 2 fennel bulbs, quartered
- Prepare 400-500 g mushrooms, halved
- Get 4 cloves garlic, peeled
- Get 2 tbsp olive oil
- Get 500 ml vegan or veggie stock
- Make ready 1 tbsp thyme leaves + more for later
- Make ready Seasalt and black pepper
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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