Friday, February 10, 2012

VEGAN FENNEL AND TOMATO SOUP

This soup freezes well, so you may want to double the recipe to save half for later.
found this one in Vegetarian Times / serves 6
dice the fennel bulb




INGREDIENTS:

3 Tbsp. olive oil
1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into 1/2 inch thick rounds (2 cups)
1 tsp. fennel seeds (I used fennel powder)
2 Tbsp. dry vermouth, dry white wine, or water
4 cups low-sodium vegetable broth
1 - 28oz. can crushed tomatoes, preferably San Marzano
3 Tbsp. chopped fresh Italian parsley

DIRECTIONS:

Heat oil in soup pot over medium heat.  Add fennel, and saute 3 to 5 minutes.

Stir in sausages and fennel and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.

Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits.

Add broth, tomatoes, and parsley; cover, and bring to a boil.  Reduce heat to medium-low, and simmer about 25 minutes.  Season with salt and pepper, if desired. 

this "sausage" has bits of sun-dried tomatoes running through

saute the fennel and "sausage"

fabulous flavor from very few ingredients

No comments: