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.
Servings Prep Time
6-8 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
10 minutes
Vichyssoise with Fennel
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.
Servings Prep Time
6-8 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
10 minutes
Vichyssoise with Fennel
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)
  • 1 1/2 quarts low sodium vegetable broth
  • ½ cup raw cashews soaked in hot water (optinal)
  • ¼ cup white wine (optional)
  • 1 sprig thyme
Instructions
  1. 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.
  2. Add the rest of the ingredients to the pot of the pressure cooker, except the non-dairy milk.
  3. 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.
  4. 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.

This recipe was printed from plantbasedcooking.com