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Fennel and mushroom soup - vegan
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Chef :
AlessandraFennel and mushroom soup - vegan
When i saw this flavour combination in a restaurant, i wasn’t too sure. But as i 💚fennel ... i thought i’d try it out. And it’s delicious!
Ingredient
Food ration :
2 servings
400-500 g
mushrooms, halved
4 cloves
garlic, peeled
2 tbsp
olive oil
500 ml
vegan or veggie stock
Cooking instructions
* Step 1
Preheat oven to 200C.
* Step 2
On one baking tray, lay out the fennel and two of the garlic cloves. Drizzle with 1 tbsp of the oil.
* Step 3
On another baking tray, lay out the mushrooms and the other two garlic cloves. Drizzle with the other 1 tbsp of oil.
* Step 4
Roast the vegetables for 30 mins.
* Step 5
Put the vegetables in a blender with the stock and thyme. Or if you’re using a hand blender, put it all in a saucepan. Season well. Blend until smooth.
* Step 6
Serve with some more thyme leaves (and some fennel fronds if there were any). Enjoy 😋
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