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Home » Vichyssoise Fennel Soup

Vichyssoise Fennel Soup

July 22, 2017 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Vichyssoise Fennel Soup
Vichyssoize Fennel Soup

It’s my second month as a member of Recipe Redux, and I’m excited to bring you this month’s challenge.

Although the Recipe Redux challenges are no longer active, they were a great motivation to try something new.

Try using either a pressure cooker, Instant Pot, or slow cooker to keep your kitchen cooler during these hot days! And, what better way to stay cool than with a cool Vichyssoise with Fennel Soup?

This vichyssoise is a different, healthier, plant-based take on the traditional vichyssoise, which is made with leeks, potatoes, chicken broth, butter, and cream.

Vichyssoise with Fennel

But this version is still oh-so-creamy! By blending the onions, potatoes, and vegetable broth and adding a bit of non-dairy milk, it’s just as creamy as the real Vichyssoise.

You can’t go wrong with a creamy, warm soup:

  • Creamy Curried Cauliflower Soup
  • Creamy Potato and Kale Soup
  • Creamy Mushroom Quinoa Soup
  • Tomato, Carrot, Brussels Sprouts Soup
  • Mulligatawny Soup
Vichyssoise with Fennel

Instant PotSo many people were singing the praises of the Instant Pot that I had to have one, and it hasn’t disappointed. It does both slow cooking and pressurizing, which is great for getting you out of the kitchen faster.

It’s especially great for making beans from scratch. Take a look at my Easy Instant Pot Refried Pinto Beans.

This recipe was easy as could be with a quick chop of your ingredients and a cook time of only 10 minutes you’re almost done.

All you need to do to finish is either use an immersion blender or carefully put the ingredients into a blender to blend until smooth.

Vichyssoise-Cooking

If you’ve never tried fennel, it has a bit of a licorice flavor and is also great roasted in the oven with other vegetables, which makes it sweeter.

Vichyssoize Fennel Soup

Though, if it’s not to your liking, just leave it out, and you’ll still have one creamy, delicious summer Vichyssoise treat.


I’d love to hear your feedback in the comments below for this Vichyssoise with Fennel Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Vichyssoise with Fennel
Print Recipe
3.88 from 8 votes

Vichyssoise with Fennel

This vichyssoise is a healthier, plant-based take on the traditional and is made creamy with cashews and unsweetened non-dairy milk.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6 people

Equipment

  • Cutting board
  • Knife
  • Pressure Cooker
  • Immersion Blender

Ingredients

  • 1 lb Yukon gold potatoes, about 3 medium
  • 2 medium sized fennel bulbs washed and the stalks trimmed 1" above the bulb
  • ½ yellow onion chopped or 3 large leeks, washed and white part sliced
  • 3 cloves garlic chopped
  • 1 1/2 cups unsweetened non-dairy milk soy, almond or oat or cashew (not coconut) (or 1 1/2 cups homemade)
  • 1 1/2 quarts low-sodium vegetable broth (or 1 1/2 qts homemade)
  • ½ cup raw cashews soaked in hot water (optional)
  • 1 sprig thyme
  • 1/4 cup white wine (optional)
Prevent your screen from going dark

Instructions

  • If your pressure cooker has a saute function, turn it on, add the onion and fennel and begin to saute while you chop the potatoes.
  • Add the rest of the ingredients to the pot of the pressure cooker, except the non-dairy milk.
  • Use the manual setting and set for 10 minutes. After warming up, the timer will begin. When it's finished, either let cool manually or carefully release the pressure valve.
  • Using an immersion blender, blend the soup until smoothe (or use a blender) and add the non-dairy milk, stirring to combine. Top with chopped green onion or a little of a fennel frond.

Notes

Cashews included

Nutrition

Nutrition Facts
Vichyssoise with Fennel
Amount per Serving
Calories
270
% Daily Value*
Fat
 
11.3
g
17
%
Saturated Fat
 
1.8
g
11
%
Sodium
 
215
mg
9
%
Carbohydrates
 
36.7
g
12
%
Fiber
 
7.3
g
30
%
Sugar
 
8.5
g
9
%
Protein
 
9.1
g
18
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
45.4
mg
55
%
Calcium
 
100
mg
10
%
Iron
 
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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