Vegan Coconut Cream Fennel Soup
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Learn more →Ingredients
4 servings
- 2 large fennel bulbs (about 2 lb total), stalks removed, bulbs halved and cut into 1-inch wedges, fronds reserved for garnish
- 1 large leek, white and light-green parts only, halved lengthwise and sliced into ½-inch half-moons
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, plus more to taste
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lemon juice
For serving
- 1–2 tbsp fresh fennel fronds, roughly torn (optional)
- 1 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the fennel wedges, leek, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt, then toss to coat and spread into a single layer.
- 2
Roast until the fennel is tender and the cut edges are deep golden brown, 30–35 minutes, flipping the fennel wedges once halfway through. Remove the garlic cloves when they feel soft and yielding when pressed, after about 25 minutes, and set aside to cool slightly.
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