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Creamy Fennel Soup
1 cup diced onion
4 or 5 garlic cloves, crushed and minced
1 large, healthy bunch fennel, chopped -- stalks, bulbs, and fronds (should yield about 4 cups)
Reserve a few fronds for garnish
6 tbsp. extra virgin olive oil
1 tsp. kosher salt (or to taste)
¼ tsp black pepper
32 ounces vegetable broth
1 cup rice milk, at room temperature
Heat a large boiler to medium-high heat. Add in the olive oil, fennel, garlic, and onions. Stir. Add salt and pepper. Stir, cover, and simmer for 10 minutes, stirring occasionally.
Add 2 cups of the broth to the pan and stir. Transfer to a food processor or blender, and pulse on high speed until pureed.
Pour back into the pot with the remainder of the broth. Stir until well combined. Slowly stir in the rice milk. Heat through and serve topped with a few of the reserved fronds.
Serves around 6 people.
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