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This soup is fresh and flavorful, with a creamy texture. Hard to believe it’s vegan!

Ingredients:

- 3 Bulbs fennel

- 2 C. Olive il

- ½ C. Pepitas

- 1 Large yellow onion, chopped

- 3 Cloves garlic, minced

- 1 Parsnip, chopped

- 1 C. Vegetable stock

Pumpkin seed oil for garnish

 

Instructions:

1. Prepare the fennel confit:

   - Cut the fennel into wedges (quarters if small, sixths if large).

   - Toss the fennel in salt and let it sit for a few hours.

   - Preheat the oven to 300°F (150°C).

   - Transfer the salted fennel to a small baking dish and cover with olive oil, ensuring the fennel is mostly submerged.

   - Cover the baking dish with a lid or foil and slow-cook for about 3 hours until the fennel is very tender and lightly browned.

   - Once cooked, set aside to cool.

 

2. Toast the pepitas:

   - In a small pot, heat some of the oil from the cooked fennel over medium-low heat.

   - Add the pepitas and toast until they are light brown.

   - Then add the chopped onion and minced garlic, cooking until lightly translucent with brown edges.

   - Remove from heat and set aside.

 

3. Prepare the soup:

   - In a large pot, place the cooked fennel (with minimal residual oil), pepitas, garlic, onion, parsnip, and vegetable stock.

   - Bring the pot to a boil, add a pinch of salt, and reduce to a slight simmer.

   - Cook until the parsnip is tender, about 45 minutes.

 

4. Blend the soup:

   - Once cooked, blend everything until smooth, working in batches if necessary.

   - Season with additional salt to taste.

 

5. Serve:

   - Ladle the smooth soup into bowls and serve hot with a drizzle of pumpkin seed oil.