This dish came about on a rainy Saturday afternoon when a bowl of something warm and comforting was needed. With a whole bunch of fresh and locally grown organic fennel which had been picked up at the local farmers market (Sari Foods favorite hang out) and inspired by our current food obsession dish 'cheesy' fennel gratin but craving something wet and in a bowl, we embarked upon an experiment and boy, did it turn out good!
The 'cheese' in this 'cheesy' soup is Sari Foods Non-Fortified Nutritional Yeast. If we do say so ourselves, our Nutritional Yeast has such a fresh flavour that really lends itself to this dish by not overpowering the sweet fennel and together they combine to make a smooth, creamy, satisfying bowl of yum.
1 tbsp olive oil
2 large fennel bulbs roughly chopped
1/4 large celeriac cubed
1 medium onion roughly chopped
Zest of 1 lemon
600ml vegetable stock
salt and pepper to taste
Optional: Oat cream (or another dairy alternative) & some chopped parsley to garnish.
Heat the oil over a medium heat in a large pan. Add the roughly chopped onion to the pan and cook for a few minutes until soft.
Add the fennel and celeriac and allow to sweat with the pan lid askew until all the veg are softening and golden (approximately 5 minutes).
Add your lemon zest and the stock. Bring to the boil and simmer for around 15 minutes until all the vegetables are very tender.
Remove from the heat and allow to cool slightly before transferring the soup mixture to a food blender (depending on the size of your blender - you may need to do this in batches).
Add the Sari Foods Non-Fortified Nutritional Yeast and puree until completely smooth. Remember that Fennel is fibrous so may need a little longer in the blender than other soups. Season to taste and spoon in to bowls to serve. Top with the oat cream and some parsley if you wish! And don't forget, the best thing about making a batch of soup..? The leftovers!!!
Peace, love and 'cheesy' fennel glory from the Sari Foods family!