Fennel Soup
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup leeks, sliced thin
- ½ cup fennel bulb, shopped
- 1 tablespoons garlic, minced
- 6 cups of water
- 2 potatoes, chopped
- 1 cup non-dairy milk
- 1 tablespoon parsley, chopped
- 2 teaspoons tamari
- ¼ teaspoon ginger
- ½ teaspoon dill
- 2 teaspoons Celtic Sea Salt
- ½ teaspoon black pepper
- Pinch of cayenne pepper
Instructions
- Place oil in a 3 quart pot on medium heat. Add the leek, garlic, fennel and cook for 3 minutes stirring frequently. Add potatoes and water and cook until softened, approximately 20 minutes, stirring occasionally. Add milk. Remove from heat and allow to cool for 15 minutes. Add remaining ingredients and put in a blender to blend until smooth. Return to pot and stir well.
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