Confession: this is the first time I have ever tried fennel. I’m not a fan of licorice flavor so I didn’t anticipate liking it much. The truth? I was right. I hate it. I couldn’t even finish my bowl of this soup, and that’s a shame because sans fennel it would have been perfect. This recipe from “Vegetarian Times” January/February 2012 issue will definitely be made again here, though probably not with the fennel. If you’re a fennel lover (as my boyfriend is) you’ll probably really adore this soup. It’s tasty and it’s so easy. Two qualities that I love in a weeknight dinner.
Fennel and Tomato Soup
3 tablespoons olive oil
1 large fennel bulb, diced
3 vegan Italian sausages, sliced into 1/2-inch thick rounds
1 teaspoon fennel seeds
2 tablespoons dry white wine (vinegar)
4 cups vegetable broth
1 28oz. can crushed tomatoes
3 tablespoons chopped Italian parsley
1. Heat oil in soup pot over medium heat.
2. Add fennel and saute 3-5 minutes.
3. Stir in sausages and fennel seeds.
4. Cook 5-7 minutes or till fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.
5. Add white wine and cook 5-10 seconds to deglaze the pan, scraping up any brown bits.
6. Add broth, tomatoes, and parsley.
7. Cover and bring to a boil.
8. Reduce heat to medium-low and simmer 10 minutes.
9. Season with salt and pepper, if desired.