One of my New Years resolutions is to eat more veggies! Fennel bulbs with their fluffy tops are delicious, tender, economical, and taste wonderful with leek. I love blended soups, because they’re so EASY to pre-make. First boil veggies while you’re doing other things. Later on immersion blend and serve in minutes. We had it for dinner today, however it’s also fantastic for breakfast or lunch! This Paleo – Vegan soup is rich and thick with nutrient-dense veggies like fennel, fennel tops, leek, celery, and parsley. I used optional rutabaga to make it thick. Or you could substitute a Japanese White Sweet Potato. Of course it’s free of dairy, grains, gluten, sugar, GMO’s, and processed ingredients. Freeze any leftovers in serving-size containers for up to 3 months. An immersion blender makes it very easy. (My BlendTec is plastic, so I don’t use it to blend warm soups.) Yield: 4 servings.
- 1 medium fennel including the fluffy tops, all cut in chunks
- 1 medium leek, cut in chunks
- 4 stalks celery, chopped coarsely
- 4 cloves garlic, smashed
- 1/2 teaspoon unprocessed salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry dill
- 1/4 cup coconut oil (If you tolerate organic dairy butter, you can use that instead)
- handful parsley, chopped
- 1 medium rutabaga, washed and cut in chunks (Or White Japanese Sweet Potato) (Optional)
- Filtered water to barely cover the chopped veggies. Start with just enough water to immerse the veggies. You can always add more water later.
- Chop your veggies. In a large saucepan, add all the ingredients. Bring to a boil and turn down the heat to a slow simmer for 15-20 minutes until the veggies are soft but not overcooked. Cover and set aside at this point if you wish.
- Use an immersion blender to blend the warm soup until creamy and smooth. Taste as you go, adjusting the seasoning. To make the soup thinner texture, add more water a little at a time. Enjoy!