All Photos © Christine Elise McCarthy 2016
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This soup is very easy & guiltless & comforting & delicious. I roasted the turnips because I was roasting other veggies & just included them. Once they were done, I though – why not add them to this soup. You could roast all the veggies n this soup first, if you wanted to, but that is not necessary. There is enough flavor going on without that extra step. The vegetables I used were random & included simply because I had them around. You can add or delete ingredients according to your taste or what you have handy.
Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas
Makes about 8 cups
3 TBS vegan butter
1 large fennel bulb – chopped (reserve some fronds for garnish)
1 large leek – sliced
1 zucchini – sliced
2 celery stalks – chopped (reserve a few celery leaves for garnish
3 large potatoes – peeled & cubed
3 small turnips – chopped
4 carrots – sliced
4 cups vegetable stock
2 TBS fresh oregano (plus maybe a bit extra for garnish)
2 TBS fresh thyme (plus maybe a bit extra for garnish)
Vegan milk (I used unsweetened almond milk) – maybe a cup or so
Pepitas as garnish
I like a few chunks in my pureed soups so – if you do, too – take one carrot & one potato (both cubed) & boil until soft. Drain & set aside.
If you want the soup completely pureed – skip that step.
Heat the butter in a large stock pot. Add the chopped, raw veggies & saute until soft. Add the stock & herbs (no need to chop the herbs) & bring to a boil.
Very carefully, in batches, blend the soup smooth. I added just enough almond milk to each batch so that it blended very smoothly. Reheat. Add the boiled carrots & potatoes. Ladle into bowls & garnish with celery leaves or fennel fronds & some pepitas. Add some cracked pepper. Enjoy!