Vegan Mushroom Soup with Fennel & Dill
The most delicious vegan mushroom soup flavoured with fennel and dill and finished with some vegan cream for a luxurious dairy-free soup.
Servings: 4
Calories: 102kcal
Ingredients
- 1 tablespoon olive oil
- 1 stalk celery (finely sliced)
- 1 small fennel (finely sliced)
- 2 cloves garlic (crushed)
- 500 g mushrooms (sliced)
- 1 tablespoon dried dill (or a handful of fresh dill)
- 800 ml vegetable stock (3 vegetable stock cubes)
- 1 tablespoon flour (to make a slurry to thicken the soup)
- 4 tablspoons vegan cream
- 1 pinch salt and pepper
Instructions
- In a large pan, saute the celery, fennel and garlic in olive oil until soft.
- Add the sliced mushrooms and cook for a few minutes, until soft. I like to season the mushrooms with some pepper at this poiint.
- Add the dill and the stock and cook the soup for 20-25 minutes.
- Take of the heat, add the cream and stir it in. You can add more if you like. Taste to check how much cream you would like, once blended.
- Blend the soup with a food processor, blender (don't over fill) or hand blender. You can remove some of the mushrooms ahead of blending, then add back into the soup once blended for texture.
- Season with salt and pepper, then taste to check the seasoning.
- Serve and enjoy!
Notes
- Once cool, you can store this vegan mushroom soup with fennel and dill in an airtight container in the fridge. It will be at its best for 4-5 days in the fridge. Reheat the soup in a pot or in a bowl in the microwave.
- Soup freezes really well. Just cool it first, by ladling it into the freezer containers or bags you will be storing it in. Make sure they are labelled and dated.
- Freeze in portions. It's a great idea to freeze it in portions, so you can just take out what you need. Freeze for 3-4 months. Defrost the soup in the fridge overnight before reheating.
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 855mg | Potassium: 699mg | Fiber: 3g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg
