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Vegan Potato, Fennel and Turnip Soup

0min

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

Measurement Conversion Chart

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

 

Author picture
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.

by Carolyn Moncel
  • Prep 0min
  • Meal Time Vegan
  • Serves 4

Instructions

  1. Bring vegetable stock to a boil. Add balsamic vinegar, thyme and bay leaves to the stock.
  2. Add salt and pepper to taste and cook for about 20 minutes.
  3. Chop potatoes, fennel, turnips, red onions, carrots, leeks, garlic and shallots and likely saute.
  4. Add vegetable mixture to the boiling stock and continue cooking on low heat for 1 hour.
  5. Near the end of cook time (ten minutes), remove the bay leaves.
  6. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
  7. Add milk and butter to mixture in the blender. Blend to desire consistency.
  8. Strain the soup twice just remove some of the stringy pieces before re-adding to the kettle.
  9. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
  10. Finish off with the final sprig of parsley and serve in a bowl.

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