I first put fennel & celery together with our slaw. The flavors went so well together that I had to explore it a bit more. I love soup, so that's where my head went. Not only is this one super yummy, it's packed with nutrients and vegan to boot.
Top 8 allergen free, corn free, coconut free, vegan
4-5 TBS EVOO
2 Large Shallots, minced
4 fennel bulbs, chopped
10 celery stalks, chopped
2-3 garlic cloves, minced
4 cups vegetable broth
Salt & white pepper to taste
Yield: 1/2 gallon
Warm a large heavy pot & add oil to warm over medium-high heat. Add veggies and a pinch or two of salt & saute until they are soft, about 10 minutes. Add the broth & bring to a boil. Reduce heat to low & simmer until veggies are tender, about 20 minutes. Remove from heat and let cool. Puree with an immersion blender. Blend in avocado and season to taste with salt & pepper.
This recipe was inspired by one in Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year