Gluten-free, vegan potato soup

This is truly a comfort food around our house. I have made this soup for dozens of friends and family and every time the same responses; “wow!”, “this is really delicious!”, and my favorite; “This is vegan?!”
This soup is super easy to make and your kids will love it!

Roasted Fennel Potato soup

Vegan potato soup with roasted fennel

Vegan Potato Soup with Roasted Fennel
10-12 organic Yukon Gold potatoes, cut into cubes
8 C. organic broth (vegetable or mushroom work great!) +more or less amount depending on the size of potatoes. You need enough to cover potatoes in the pot.
1 lrg. bulb Fennel *see below
3-4 organic Carrots, cubed
Bay leaf
1 Tbsp. Poultry seasoning
1 Tbsp. Basil, dried
1 Tbsp. Parsley, dried or fresh
2-4 cloves Garlic (to taste)
pinch Paprika
1 tsp. Sea Salt
Fresh ground pepper
*Nutritional Yeast to shake on top of each bowl of soup for an enhanced “cheesy” flavor.

*To roast fennel cut bulb into quarters, place on cookie sheet. Drizzle extra virgin olive oil over the quarters. Roast in oven at 375 until bulbs are softened. After roasted and cooled enough to touch dice or cut into cubes, set aside.

In large pot add cubed potatoes and cover with broth. Add carrots, bay leaf, garlic, poultry seasonings, basil, paprika and sea salt. Bring to a boil, reduce heat and simmer until potatoes are soft. Use a potato masher to press down cubes of potatoes.
After you get a ‘creamy’ texture from mashing the mixture, add your chopped, roasted fennel bulbs.
Garnish with chopped parsley and nutritional yeast.
Enjoy!

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