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

Instructions

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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