Soup Season is officially here! It’s fall in the United States and as the weather starts to get cooler, the idea of curling up with a hot bowl of soup just gets more and more appealing. Good thing we know so many amazing foodies out there who have such delicious plant based recipes for us to try. We love this Apple and Fennel Soup by Lee Holmes and we just know you will too!
This recipe serves 4. Give it a try and let us know what you think!
- 2 tablespoons extra virgin olive oil
- 1 brown onion, peeled and diced
- 2 celery stalks, roughly chopped
- 3 garlic cloves, finely chopped
- 4 small fennel bulbs, with fronds
- 1 teaspoon dijon mustard (optional)
- 1 litre (35 fl oz/4 cups) good-quality vegetable broth
- 4 seasonal apples peeled and chopped
- juice of 1 lemon
- coconut cream or coconut yoghurt, to serve
Heat the olive oil in a large stockpot or saucepan over medium heat. Sauté the onion, celery and garlic for 3–4 minutes, or until softened.
Meanwhile, remove the fronds from the fennel and reserve for garnishing. Dice the fennel bulbs and set aside.
Add the mustard to the pan, stirring well. Stir in the stock, fennel and apple. Bring to the boil, then reduce the heat to a simmer.
Cover and cook for 30–35 minutes, or until the fennel is tender.
Leave to cool slightly, then purée the soup using a food processor or hand-held stick blender. Whisk in the lemon juice, then season to taste with sea salt and freshly ground black pepper.
Gently reheat the soup, if needed.
Ladle into bowls, add a swirl of coconut cream, garnish with the reserved fennel fronds and serve.
NOTE: I’ve also garnished the soup with slices of dried apple.
Simply roast some thinly sliced apple pieces in a 160°C (315°F) oven for 15–20 minutes, until dried.
By Lee Holmes
Follower her on instagram @leesupercharged
Check out Lee’s website superchargedfoods.com