Easy to make vegan & glutenfree fennel leek soup with cashew cream
This fennel leek soup is a feast for your taste buds and perfect for autumn days. The soup is vegan: vegetable stock forms the base, supplemented with a cream of cashew nuts. The soft, aniseed flavour of fennel combines wonderfully with the mild leek. Maple syrup provides a sweet twist. Season the soup with coriander seeds, paprika powder and some chilli flakes for a spicy kick. The finishing touch is a crunchy topping of pecan nuts and hemp seeds. Perfect as a starter for a Christmas dinner or as a light weekday meal!
Other vegan soups for Christmas
Looking for other soups for Christmas? Then take a look at my parsnip soup with oyster mushrooms, this roasted garlic paprika soup or this beetroot soup wit tomatoes and basil.
Ingredients
- Fennel – you need one bulb. Preferable with some fennel greens to use as topping.
- Leek – one medium sized.
- Red onion – I personally like the deep and layered taste of red onion. But you can use a regular opinion as well.
- Broth – preferably vegetable, like MM healing broth. If you don’t eat vegan you can use chicken stock.
- Cashew nuts – after measuring soaked for 4 hours in plenty of water.
- Pecan nuts and hempseed
- Maple syrup
- Paprika powder -regular or smoked.
- Black pepper – preferably whole seeds you grind freshly.
- Celtic sea salt – to taste, but for Medical Medium as gewas possible.
FAQ’s
Yes, this soup is vegan and fat-free. This makes it very suitable for Medical Medium followers.
No, due to the cashew cream and nut topping the soup is not AIP. The soup is dairyfree and therefore paleo. You can use chicken(bone)broth. For strict paleo, leave out the paprika powder and chili flakes.
Vegan fennel leek soup with cashew cream
This recipe may contain
affiliate linksEquipment
- large ceramic non-stick pan
- soup pot
Ingredients
- 1 fennel
- 1 leek
- 1 large red onion
- 1 cup MM healing broth (250 ml)
- or chicken stock not vegan
- 1 cup cashew nuts (135 grams) after measuring soaked for 4 hours in plenty of water
- 1 cup water (250 ml) + water for soaking
- 1 handful pecan nuts
- 1 handful hempseed
- 1 tablespoon maple syrup
- 2 tablespoon chili flakes
- 1 teaspoon paprika powder
- 1 generous dash black pepper
- Celtic sea salt to taste
Instructions
4 hours before (not specified in the needed time)
- Soak the cashew nuts in plenty of water for at least 4 hours. Weigh the amount before soaking.
Making the soup
- Cut the onion into thin rings. Fry in the frying pan with a drop of water. Then turn the heat down a bit and let the onions caramelize. That takes at least 5 to 7 minutes. Then put the onions in the soup pan.
- In the meantime, drain the cashew nuts. Puree with the cup of water until creamy.
- In the meantime, also wash and cut the fennel and leek. If there is a tuft of green on your fennel bulb, save it for the garnish!
- Fry the fennel and the onion (when you have put the onions i the soup pan) with another drop of water. Add half of the chili flakes and all the paprika powder and the black pepper. Then add to the onions in the soup pan.
- Deglaze with the stock and the cashew cream. Let it simmer gently for 15 minutes with the lid on the pan.
- In the meantime, clean the frying pan. Crumble the pecan nuts and roast together with the hemp seeds, the salt and the rest of the chili flakes. Then put it aside.
- Puree the soup with the hand blender.
- Pour the soup into the plates. Top with the nut and seed mixture with chili flakes. Sprinkle the maple syrup around it.
Did you make this recipe or do you have any questions? Just leave a comment!