Spicy Broccoli and Fennel Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 1 medium onion, chopped
  • 2 leeks, chopped
  • 2 cups broccoli heads, chopped
  • ½ fennel bulb, chopped
  • 1 serrano pepper, chopped
  • 5-6 red potatoes, peeled and chopped
  • 5 cups organic vegetable broth (make sure it's gluten free)
  • 1 tablespoon Italian herbs
  • 1 cup unsweetened soy milk
  • Salt and pepper to taste
  • Cayenne pepper for garnish
Instructions
  1. Heat olive oil in a large pot. Saute onion, garlic and leek over medium heat until soft (about 5 minutes).
  2. Add potatoes and chicken broth and increase the heat to high. Once the broth comes to a boil, turn the heat down to low, cover and simmer for 10 minutes.
  3. Add broccoli, fennel bulb, pepper, and Italian herbs. Stir once, re-cover and simmer for another 10 minutes. Take soup off the heat. Puree soup until desired consistency. I like to use a handheld food processor so that I don't have to transfer the soup to a standing food processor and then transfer it back to the pot. I always end up making a mess that way.
  4. Add one cup of soy milk to the soup. If you prefer thinner soup add another half cup of soy milk. Check seasonings and add salt and pepper to taste. Spoon soup into bowls and then garnish with a light sprinkle of cayenne pepper.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/spicy-broccoli-and-fennel-soup/