Fennel and Soy Cheese Soup

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Fennel and Soy Cheese Soup

 

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)

 

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