Remove the stalks of the fennel and
slice off the hard bottom, discard
stalks and bottom. Slice across the bulb
to make thin semi-circles.
Sweat the onion and fennel in a good
dollop of oil over medium-low heat for 5
minutes. Add garlic and continue sweating
for another few minutes.
Add broth, thyme, some salt and pepper
then bring to a boil. Lower heat and
simmer for 10 minutes.
Add potatoes and
simmer for 20 minutes until potatoes are soft.
Blend soup until smooth with a blender
or hand blender. Season with salt and
pepper to taste, then stir in soymilk
for added creaminess.
1) For a creamier, thicker soup,
sprinkle fennel, onion and garlic with 2
tablespoon flour near the end of sweating.
Stir well to coat before adding broth.
2) For a greener soup, add half a cup of
frozen peas with potatoes.
3) For a brighter fennel taste, add 1/2
teaspoon fennel seeds with the thyme.
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