Ingredients:
- 1 shallot, chopped
- 1 leek, white and light green parts only, chopped
- 1 fennel bulb, chopped
- 4 garlic cloves, minced
- 1/2 celeriac root (about 310g), peeled and chopped
- 1.5 liters (about 53 fluid ounces) of vegetable broth
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 head of broccoli (about 180g), cut into florets
- 1 tablespoon coconut yogurt
- Black pepper and salt, to taste
- Chives and chili flakes, for garnish
- Olive oil
Instructions:
Step 1: Sauté the Vegetables
In a large pot, heat a splash of olive oil over medium heat. Add the shallot, leek, fennel, and garlic, and sauté until they start to soften and become fragrant. This builds a flavorful base for your soup.
Step 2: Simmer
Add the chopped celeriac to the pot along with the vegetable broth and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Step 3: Add Broccoli and Seasonings
Introduce the broccoli florets and nutritional yeast to the pot. Continue to simmer for another 5-10 minutes, or until the broccoli is bright green and just tender. Remove the bay leaves.
Step 4: Blend
Use an immersion blender to puree the soup directly in the pot until smooth. For an even creamier texture, you can add a tablespoon of coconut yogurt and blend it into the soup.
Step 5: Garnish and Serve
Season the soup with salt and black pepper to taste. Serve hot, garnished with chopped chives, a sprinkle of chili flakes, and a drizzle of olive oil.
Conclusion
This easy fennel and broccoli soup is a delicious way to enjoy a meal that’s both comforting and packed with nutrients. It’s perfect for a cozy night in or as a nutritious lunch that will leave you feeling satisfied and energized. Give this recipe a try and you might just find yourself wanting to make it a regular part of your meal rotation!
