Fennel and mushroom soup - vegan

Name: Fennel and mushroom soup - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 2 fennel bulbs, quartered; 400-500 g mushrooms, halved; 4 cloves garlic, peeled; 2 tbsp olive oil; 500 ml vegan or veggie stock; 1 tbsp thyme leaves + more for later; Seasalt and black pepper

Alessandra @alessa

When i saw this flavour combination in a restaurant, i wasn’t too sure. But as i 💚fennel ... i thought i’d try it out. And it’s delicious!

#onerecipeonetree

When i saw this flavour combination in a restaurant, i wasn’t too sure. But as i 💚fennel ... i thought i’d try it out. And it’s delicious!

#onerecipeonetree

Alessandra @alessa

When i saw this flavour combination in a restaurant, i wasn’t too sure. But as i 💚fennel ... i thought i’d try it out. And it’s delicious!

#onerecipeonetree

When i saw this flavour combination in a restaurant, i wasn’t too sure. But as i 💚fennel ... i thought i’d try it out. And it’s delicious!

Saved

Ingredients

2 servings

2fennel bulbs, quartered
400-500 gmushrooms, halved
4 clovesgarlic, peeled
2 tbspolive oil
500 mlvegan or veggie stock
1 tbspthyme leaves + more for later
Seasalt and black pepper

Saved

Steps

1

Preheat oven to 200C.
2

On one baking tray, lay out the fennel and two of the garlic cloves. Drizzle with 1 tbsp of the oil.
3

On another baking tray, lay out the mushrooms and the other two garlic cloves. Drizzle with the other 1 tbsp of oil.
4

Roast the vegetables for 30 mins.
5

Put the vegetables in a blender with the stock and thyme. Or if you’re using a hand blender, put it all in a saucepan. Season well. Blend until smooth.
6

Serve with some more thyme leaves (and some fennel fronds if there were any). Enjoy 😋