| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound)
- 2 stalks celery, chopped
- 2 bulbs fennel, trimmed and chopped into 1-inch pieces
- 1 onion, chopped
- 2 teaspoons salt
- 1/2 teaspoon fennel seeds
- 1 bay leaf
- 1 1/2 cups unsweetened almond milk
- Crispy cooked bacon, chopped, for garnish
- Grated Parmesan, for garnish
- Pomegranate Gremolata, for garnish, recipe follows
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup pomegranate seeds
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
Instructions
- Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
- Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through–alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
- In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 140 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 617 mg |
Reviews
Without the pomegranate, lemon zest, bacon & Parmesan the flavor is bland. The flavor and texture of the parsley was not good.
Absolutely delicious
Super good! Thank you!
Delicious and easy.
I tried this recipe out the other day. It was so delicious, pretty and has Christmas lunch written all over it! I will be serving this on Christmas Day this year, as of now.
My family and relatives thought it was awesome. It made a great appetizer for Thanksgiving.
Soup is easy to make and it looks good for the holidays (especially with the gremolata). But I tried it out on a few friends and we all agreed that it tasted fine, but isn’t great.
Can this soup be frozen?
This is an excellent, healthy, and decedent recipe that is easy to make for cozy winter days! I served this as the first course at Christmas dinner. This soup was the hit of the meal outranking all the meat and potato dishes! I will be making this many more times over the winter months ahead, bring per-made to ski trips, and to friends parties! You won’t be disappointed if you make this!
ALTERATIONS: I only use one fennel bulb (only because I forgot to buy 2) and skipped the almond milk altogether (with no substitutions) due to a nut allergy. The soup remained thick, creamy, and my family couldn’t believe it was vegan! I also served the fennel seeds on the side as a custom topping for those who like the taste.
5 STARS! Although this soup tastes rich and creamy, there’s no dairy at all! A delicious, creamy, veggie based soup that’s perfect for the winter months. Best eaten in wool socks, from mugs by the fire!
Delicious! I’ve already made this soup twice since this episode aired. Texture is velvety and deceptively rich. My guests thought there was cream in there! I made it with the pomegranate gremolata…which I recommend. The contrast in texture and brightness of the pomegranate seeds is nice.