Spicy Zucchini & Fennel Soup

  • Spicy Zucchini & Fennel Soup
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 3 big x zucchinis - cubed
  • 1 big x carrot - cubed
  • 2 big x potatoes - cubed
  • 1 small x fennel - sliced
  • 1 small x onion, chopped
  • 1/4 tspn cayenne pepper (or more if you like)
  • 1 Tbls tofutti cream cheese mixed with a splash of lemon juice to top with

Method

Prepare all your veggies and start to heat some Sunflower Oil into a pot. Start to fry the onion, carrot and potato. Fry for approx 2-3 min. Add the Fennel and fry for further 2 min. Stir – don’t let it burn.

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Add the Zuccini and fry for further 2 min. Add the Veggie stock and spices and bring to the boil for 10 sec. Turn down the heat to a gentle simmer! Let it simmer until the veggies are done. When the veggies are done, turn off the heat and give the soup a rest ti cooled down a bit. When ready use your hand food processor and process the soup until you get a smooth and creamy soup. If you like pieces in it, don’t process to much. Slowly heat the soup again and have a taste. You should have a really nice fennel taste, but not overpowering! Also the heat of the Cayenne should be nice — hot but not to hot that you can’t taste the veggies anymore. Serve this soup with fresh dairy free Soy Sour Cream (mix Tofutti Cream Cheese with a bit of lemon juice – available at Wollies) and finish with a couple of fresh Fennel greens. Accompanied with a slice of fresh bread of your choice — and you have a fantastic warmer for dinner. Perfect for this colder season right now — ENJOY :-)

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