Portuguese Sea Vegetable Soup

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.


Portuguese Sea Vegetable Soup

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.


Ingredients

2 tbsp Tubby Olive Baklouti Green Chili Olive Oil

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


Instructions

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!

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