Vegan Fennel, Potato, And Leek Soup

1. 1

   Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes.

2. 2

   Add vegetable stock and simmer until potatoes are soft.

3. 3

   While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree.

4. 4

   When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.