Creamy zucchini and fennel soup

Creamy and Unctuous –  this is the word that comes to mind when describing my zucchini and fennel soup.  Oh, but wait, that was two words…

Creamy, unctuous and comforting, these are the two words that spring to mind when describing this zucchini and fennel soup. Oops, I did it again, that was three words.  Let me start again…

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Creamy, unctuous, comforting and nurturing, these are the….oh, never mind.rsz_cashew_pinenuts_mushrooms_12082016

Why pick out a quality, anyway?

I guess that what I really want to say is that this velvety vegan soup will envelope your taste buds like a blanket of vegetable softness. It has qualities that our bodies and minds crave in these times of early autumnal transition.

Because yes, in the north, by mid August summer starts showing signs of wear and weather becomes fickle. Autumnal vibes are mixed with late-summer beams. Holidays become the stuff of memories and new and old routines lurk around the corner.  

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Enough said.

Let’s make some soup!

Creamy vegan zucchini and fennel soup
Serves 4
A velvety vegan zucchini and fennel soup with cashew nuts.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For four portions of zucchini & fennel soup you will need
  1. 1 fennel diced
  2. 2 medium-sized zucchini diced
  3. 1 small onion finely chopped
  4. 1 garlic clove finely chopped
  5. 2 tbsp (roasted) cashew nuts
  6. 1 tbsp pumpkin/pine nut seeds
  7. 1 vegetable stock cube (try an organic, non hydrogenated option!)
  8. 2 tbsp oil (and/or butter)
  9. 500 ml water
  10. optional: a handful of pan baked (wild) mushrooms (i.e. chanterelles)
Spices
  1. optional: pinch of salt (the stock cube may be enough)
  2. black ground pepper
  3. a hint of chili flakes
  4. grated nutmeg
  5. optional: a pinch of dehydrated mushroom powder
Preparation
  1. Heat up 1 tsp of oil in a pot and add the garlic and onion. Let soften on medium heat.
  2. Add another tbsp of oil and sweat the diced fennel and zucchini for some minutes while stirring.
  3. Add the water, the stock cube, the black pepper, the chili flakes and simmer for about 10 min. Once you have brought the vegetables to a good boil, you can turn off the heat and keep the lid closed. The vegetables just need to soften, not become mushy.
  4. Remove the pot from the heat.
  5. Slightly grease a non stick pan and throw in the cashew nuts. Roast until golden and add to the soup.
  6. Also roast the pumpkin and pine nut seeds and keep aside
  7. Using a mixer or a vegetable masher process the soup until creamy, but keep some pieces of vegetable intact. Some texture lifts the taste.
  8. Place the pot back on very low heat, add some grated nutmeg and let the flavours come together.
  9. If you have access to some wild mushrooms, clean them and bake them with some oil or butter in a pan and add to the soup when serving.
  10. Top with some parsley and the roasted nuts.
The Chick on a Pea http://chickonapea.com/

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