A Warming Vegan Soup

Happy New Year!

The holiday decorations are safely tucked back in the closet, the recyclers have taken the tree and winter has set in; that cold, below zero winter that only something steaming hot can take the chill off. 

I received the Pure Vegan cookbook by Joseph Shuldiner from Dan’s daughter Mary for Christmas this year and I’ve spent a fair amount of time pouring over recipes, which is one of my favorite things to do. 

There are so many great recipes in this cookbook I’m not sure where to start but since the temps have been low lately I decided to make a warming Celery root and fennel chowder. The combination of leeks, celery root, and fennel is perfect and hit the spot. Dan made a whole wheat bread with rosemary (from our garden last year), dukkah and other spices, it was the perfect match. 

I made a couple changes subbing 1 sweet potato and 1 baker for the 2 baking potatoes because I am not a huge fan of white potatoes. I also didn’t have fresh parsley or thyme so I used dried. I may also have added more garlic because well, you can never have too much garlic right?

Ingredients:

1 large fennel bulb - trimmed and thinly sliced (reserve fennel fronds for garnish)

2 to 3 leeks - white and light green parts only

1 large baking potato - peeled and diced

1 large sweet potato - peeled and diced

1 to 2 shallots - minced

3 garlic cloves - minced (I may have added a few extra of these too)

1 cup fresh minced parsley (I used less dried)

1 tsp fresh minced thyme

2 tsp fennel seed

2 tsp salt - or to taste

1/2 tsp freshly ground pepper

1/2 tsp crushed red pepper flakes

1/4 cup olive oil

1 large celery root, peeled and diced 

6 cups water

Instructions:

In a large soup pot combine all ingredients - except the celery root and water and sauce for 15 - 20 minutes covered over medium low heat stirring occasionally to keep the veggies from sticking to the bottom of the pan. 

Add the celery root and water, uncover and increase the heat to medium-high and bring to a boil. Continue to boil until celery root is tender - approximately 20 minutes. 

Transfer half of the mixture to a blender and puree. Return to pot and stir until incorporated. Top with fennel fronds and serve with salad and bread. 

Next project in the cookbook Pistachio olive oil cake - I might be a movie night dessert or a dessert for our curry pot luck in a couple of weeks. 

Keep warm and thanks for stopping by.