Fennel and Soy Cheese Soup
Vegetarian
(from the recipe) "Soy cheese resembles a firm mozzarella and though the tastes are different, they are equivalent in terms of their mildness. Soy cheese is a great source of fat-free protein, making it an ideal contribution to any diet."
I love this soup and so has every guest I've ever served it to. It has an amazing taste thanks to the fennel and it's hard not to go back for a second bowl.
Ingredients
- 2 Tbsp. soy margarine
- 1 clove garlic, peeled and finely chopped
- 1 leek, sliced
- 2 large fennel bulbs, chopped
- 5 cups vegetable broth
- salt and black pepper
- 4 Tbsp. grated soy cheese
- Fresh chopped parsley, for garnish (or save part of the fennel tops)
Preparation
- Melt the margarine in a pan, then add the garlic, leek, and fennel. Sauté for 5 minutes.
- Add the broth and bring to a boil. Simmer for 30 minutes. Season to taste with the salt and pepper.
- Allow the soup to cool slightly, then purée until smooth in a blender or food processor.
- Return the soup to the pan and reheat. Add the cheese and garnish with the parsley.
Source: The Soy for Health Cookbook by Kurumi Hayter
From: Ryan MacMichael