Fennel, potato and zucchini soup

How to eat fennel? Is everything in fennel edible? Sarah, a culinary creator active on social media, tells us more about veganism without pressure. A comforting soup recipe with slightly sweet and aniseed flavors that will please the whole family!

Ingredients

• 30 ml (1 to 2 tablespoons) olive oil
• 1 small white or yellow onion
• 2 cloves of garlic
• 1 zucchini
• 3 potatoes
• 1 fennel
• 2.5 ml ( ½ teaspoon garlic powder
• 7.5 ml ( 2 1/2 teaspoons of water
• 1 vegetable stock cube
• 1/8 teaspoon red pepper flakes
• 30 ml (2 tablespoons) nutritional yeast
• Salt
• Pepper

Steps

1. Preheat the oven at 200 C° / 400 F° . On a baking sheet, cook all the vegetables (onion, garlic, zucchini, potatoes and fennel) with the garlic powder and a drizzle of olive oil, until tender, approximately 25-35 minutes.
2. Once the vegetables are tender, blend the mixture in a food processor with the water, vegetable broth, nutritional yeast, and salt and pepper to taste. Serve and enjoy!

Tips

You can add carrots or prefer a fennel gratin, but we especially recommend cooking the tops in soup or purée!

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A post shared by Sarah Bourgie | Veganism without pressure 🌿 (@lepouvoirdesplantes_)

Recipe made by Sarah Bourgie

Photo credit: Sarah Bourgie