Fennel and soy cheese soup

[Guest guest]

if you have soy-mozz in the house, consider adding it to a dairy free soup.

I read a recommendation for this soup so I copied it out for us. this one is

vegan.

 

 

* Exported from MasterCook *

 

Fennel and Soy Cheese Soup

 

Recipe By :Kurumi Hayter

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons soy margarine

1 garlic clove -- finely chopped

1 leek -- sliced

2 large fennel bulbs -- chopped

5 cups defatted low-sodium vegetable broth

salt and white pepper

4 tablespoons grated soy mozzarella

chopped fresh parsley -- for garnish

 

1. Melt the margarine in a pan, then add the garlic, leek, and fennel. Saute for

5 minutes.

 

2. Add the broth and bring to a boil. Simmer for 30 minutes. Season to taste

with the salt and pepper.

 

3. Allow the soup to cool slightly, then puree until smooth in a blender or food

processor.

 

4. Return the soup to the pan and reheat. Add the cheese and garnish with

parsley.

 

 

 

TESTER'S NOTES: " I started with a Fennel and Soy Cheese soup from the Soy for

Health Cookbook by Kurumi Hayter, a Christmas gift from my sister-in-law. I

wasn't sure how this dish would turn out or go over with the group since fennel

isn't exactly an everyday ingredient and soy cheese has a bad rep amongst

non-vegetarians, but I decided to give it a shot since a number of people at the

dinner were lactose intolerant. Soy cheese is much easier to digest and fennel

is one of the best natural aids in digestion that I've found, which would be

important considering what I served as a main dish.

 

" Turns out my concerns were for naught, as the soup went over extremely well

with everyone. It was a nice, light and creamy combination of fennel and leeks

topped with a bit of Veganrella mozzarella-flavored rice cheese. Personally, I

liked this soup so much that I'll be making it again for another couple of

guests that are coming over.

 

" The main dish came from Nava Atlas' Vegetariana: Pasta with Cauliflower,

Currants, and Pine Nuts. -- which see. -- Ryan A. MacMichael at the Veg B-log

-- http://www.vegblog.org/archive/2002_01_01_archive.php

 

Description:

" easy to digest fennel and soy "

Source:

" Soy for Health Cookbook "

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Per Serving (excluding unknown items): 137 Calories; 7g Fat (44.7% calories from

fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 1438mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : 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.

 

Nutr. Assoc. : 0 0 0 0 0 0 440 0