In Season Now In Season Now

Published on March 4th, 2012 | by Amie Valpone

4

Creamy Peanut Fennel Soup

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In Season Nowfennel recipe

Fennel is one of those tasty spring root veggies that confounds a lot of people. It’s got a mild licorice-like flavor and is great chopped into slaws and salads or cooked up in recipes like this gluten free, vegetarian peanut fennel soup!

Creamy Peanut Fennel Soup

Makes: 8 servings

Ingredients

  • 2 large fennel bulbs with stalks, chopped
  • 2 Tbsp. olive oil
  • 3 large leeks, chopped
  • 1 large white onion, finely chopped
  • 1 Tbsp. fresh basil leaves, plus more for topping
  • 1/4 teaspoon sea salt
  • 3 cups green tea, brewed
  • 2 Tbsp. honey
  • 1 tsp. white balsamic vinegar
  • 3 cups fresh baby spinach
  • 1/2 cup plain non-fat Greek yogurt, plus more for topping
  • 1 teaspoon orange zest
  • 2 teaspoon fresh orange juice
  • 1/3 cup peanuts, ground

Cooking Directions

  1. In a large skillet, saute white onion and olive oil until caramelized, approximately 5 minutes. Add fennel and leeks; cook for 10 minutes or until soft.
  2. Transfer mixture to a food processor, add remaining ingredients. Pulse until smooth.
  3. Ladle soup into serving bowls. Garnish with additional Greek yogurt and fresh basil leaves.

What’s your favorite fennel recipe? I’d love to hear your ideas in the comments!



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About the Author

Amie Valpone, HHC, AADP is a Manhattan based Culinary Marketing Consultant, personal chef, recipe developer and food writer specializing in Gluten Free, Soy-Free and Dairy Free Culinary Nutrition. Amie is also the Publisher and Marketing Director of the online gluten-free magazine, Easy Eats. Amie shares her passion for and approach to ‘Clean Eating’ by focusing on natural, whole foods and ingredients that are good for you and your body. Through The Healthy Apple, Amie provides balanced, accessible and engaging information on the most basic components of good health as she has faced years of stomach problems only to find out she cannot consume gluten, dairy (except Greek yogurt), soy, grains and sugar. The past few years Amie has discovered she is allergic to sulfates and her body cannot digest packaged foods, therefore she follows a Clean Lifestyle of lean proteins, health fats and lots of veggies. In addition to The Healthy Apple Culinary Nutrition work, Amie is a Food Media Expert and was previously the Culinary Nutritionist for the NBA Fit Program. Her experience as a Marketing Consultant spans the hotel, spa, restaurant and FMG sectors—creating menus, developing marketing and PR efforts and building brand awareness for her clients. She serves as a brand ambassador for many well-known healthy living companies such as Rudi’s Gluten-Free Bread and Musselman’s Applesauce, contributing to their websites, attending conferences and food expos across the nation on their behalf. Amie’s insights and advice have appeared on such sites as YahooShine!, Rodale Institute, WebMD, StyleCaster and Livestrong.com. Amie is the Recipe Editor for Love With Food, Foodista, Foodily, One Green Planet, This Dish is Veg, Eat Drink Better, Skinny Scoop Tastemakers, the NY Times Best Seller Series Skinny Bitch, Healthy Bitch Daily and Gluten-Free Faces as well as the Manhattan Gluten-Free Food Editor for the Examiner. Not limiting her focus to companies and brands, Amie works hands-on with individuals and groups as a Food Allergy Concierge and Healthy Family Pantry Stylist to guide them through their transition into a healthier lifestyle. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. She understands how difficult it can be to find time in our hectic lives to create a home cooked, nutritious meal, but is here to show you how easy it can be. Struggling with Lactose Intolerance and Gluten Intolerance from a young age, Amie’s recipes cater to the Dairy and Gluten Free lifestyle, without sacrificing taste. Amie believes in everything in moderation. Never using the word ‘diet,’ she stands by the truth that “each of us has control over what we put into our mouths and these choices impact our bodies now and in the future.” You can follow Amy on Twitter or find her on Facebook.



  • LAKEBA

    MMMMM…..Sounds delicious.

  • http://karmacooking2012.wordpress.com Belladonna

    I would LOVE to try this, as I love both fennel and peanut butter.. but I’m vegan.. I wonder what you might suggest to substitute the yogurt? Maybe Tofutti Mock sour cream (I think the tanginess would be there, and the creaminess) ?

    Thanks!
    Bella

    • http://glueandglitter.com/main Becky Striepe

      Tofutti sour cream might work, or maybe that coconut milk yogurt? And maple syrup or agave instead of honey, of course!

  • jIM

    Yeah you’ve ruined what would the perfect vegan soup with the yoghurt. I guess there’s always soya yoghurt I suppose…

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