Since onion has been added to the no-no list, I've been exploring more recipes with fennel. Since I felt awful yesterday, soup made sense. I made a decent amount of changes, but I think the only change that adjusted the flavor was the addition of the Baklouti Green Chili Olive Oil, which added a decent amount of heat.
This is an instant favorite. When I make it again, I think I'll try making it with some coconut milk at the end to make it a real chowder.
Source: Piquant Post | Serves: 4 | Time: 45 min
Changes: used infused EVO; skipped red onion and doubled fennel; replaced oyster mushrooms with shiitakes (the store was out of oyster mushrooms); left out some optional ingreients; made my own Portuguese spice blend; used Beyond Meat breakfast sausages instead of one regular vegan sausage.
1 large fennel bulb, cored and sliced
2 stalks celery, sliced
2 cloves garlic, minced
6 oz shiitake #mushrooms, sliced
1 tbsp sweet paprika
1 tsp sea salt
1/2 tsp thyme, dried
1/4 tsp freshly ground black pepper
1/4 tsp chile powder
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
2 bay leaves
1 quart vegetable stock (homemade to reduce sodium
1 14 oz can crushed tomato, in juice (no salt added varietal to reduce sodium)
4 Beyond Meat breakfast sausages, cut into bite sized pieces
1 Idaho potato, peeled and cut into pieces
In a large stock pot, heat the olive oil over medium heat. Add the fennel, celery, garlic, and mushrooms. Cook ~10 mins until the vegetables are soft and fragrant.
Add the dried seasonings and cook for 1-2 more minutes.
Add the bay leaves, vegetable stock, crushed tomato, vegan sausage and potato. Stir well and bring to a boil. Simmer for 15-20 mins.
Season to taste with sea salt and black pepper. Serve and enjoy!