Vegan Potato, Fennel and Turnip Soup
Happy Saturday, Soupers! In our home, we’re recovering from the flu and when we needed a soothing soup to aid in recovery, this vegan potato, fennel and turnip soup hit the spot for a family of flexitarians.
At first, my son was not convinced that this soup would taste as good as the version we make with a chicken stock. However, the look on his face after taking the first couple of slurps was priceless. This soup is indeed a family favorite. And, the secret? It’s definitely the tangy flavor that the turnip brings to the soup. With lots of butter and a little rice milk, you absolutely can attain the perfect thickness, once you add the soup in the blender. Go ahead and give it a try! Let us know what you think!
Ingredients
5 medium potatoes peeled and cubed
1 medium turnip quartered
2 fennel bulbs chopped
1 red onion
1 leek
1 medium carrot
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
1/8 teaspoon spicy paprika
5 cup(s) vegetable stock with 1 vegan vegetable bouillon cube
3 bay leaves
2 sprigs thyme
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup, rice milk
1 tablespoon coconut butter
Pinch of nutmeg
1 squeeze lemon
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 20min
- Cook60min
- Meal Time Vegan
- Serves 4
Instructions
- Bring vegetable stock to a boil. Add balsamic vinegar, thyme and bay leaves to the stock.
- Add salt and pepper to taste and cook for about 20 minutes.
- Chop potatoes, fennel, turnips, red onions, carrots, leeks, garlic and shallots and likely saute.
- Add vegetable mixture to the boiling stock and continue cooking on low heat for 1 hour.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
- Add milk and butter to mixture in the blender. Blend to desire consistency.
- Strain the soup twice just remove some of the stringy pieces before re-adding to the kettle.
- Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
- Finish off with the final sprig of parsley and serve in a bowl.
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