January 9, 2011 | | Recipes | Recipes From The Vegan Fusion World Cuisine | Tips & Demos | 1 Comment

Recipe: St. Patrick’s Potato Fennel Leek Soup

Courtesy of Vegan Fusion World Cuisine cookbook.

A recipe from the popular vegan cookbook by vegan, vegetarian and raw food chef and author Mark Reinfeld and Bo Rinaldi.

St. Patrick’s Potato Fennel Leek Soup

25 min prep / 20 min cooking / 4-5 servings

  • 2 Tbl Olive oil
  • 1 C Leek, sliced thin
  • ½ C Fennel bulb, chopped
  • 2 Tbl Garlic, minced
  • 6 C water or vegetable stock
  • 2 medium Potatoes, rinsed, chopped (2 ½ C)
  • 1 C Soy milk
  • 1 Tbl Italian parsley, minced
  • 2 tsp soy sauce, or to taste
  • 2 tsp Sea salt, or to taste
  • ½ tsp Black pepper, ground to taste
  • Pinch Cayenne pepper


1. Place oil in a 3 qt pot on medium heat. Add leek, garlic and fennel, cook for 3 minutes, stirring frequently. Add potatoes and water and cook until soft, approximately 20 minutes, stirring occasionally. Add soy milk.

2. Remove from heat and allow to cool 10-15 minutes. Carefully blend in batches, filling the blender half way. Return to pot, add seasonings and stir well.

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St. Patrick’s Potato Fennel Leek Soup – a popular free recipe from Vegan Fusion World  Cuisine Cookbook by Mark Reinfeld.

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Mark Reinfeld
Author of the best selling cookbooks The 30 Minute Vegan, The 30 Minute Vegan's Taste Of The East, The Idiot's Guide To Eating Raw and Vegan Fusion World Cuisine. He offers vegan, gluten free and raw food recipe development and consulting, as well as cooking classes, workshops, trainings and retreats.

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Comments (1)

Five Free Recipes from Vegan Fusion » 11. Jan, 2011

[...] Potato fennel leek soup [...]