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| Broccoli Fennel Vegan Soup |
* 1 large leek, trimmed and rinsed well
* 1 garlic clove, minced
* 1 teaspoon ground fennel seeds
* 1 tablespoon extra virgin olive oil
* 6 cups Roasted Vegetable Broth (page 123) or water
* 1⁄4 cup plus 1 tablespoon uncooked white rice
* 1 large head broccoli, cut into large florets (4–5 cups)
* The feathery fronds from one fennel bulb, finely minced
* 1 teaspoon salt (or to taste)
Optional
* Freshly ground black pepper
How to Make Broccoli Fennel Vegan Soup
1. Chop the leek into 1⁄2-inch pieces, using the white and lighter green part only, discarding the dark green top.
2. In a large saucepan over medium heat, sauté the leek, garlic, and fennel seeds in the olive oil until soft, about 3 to 4 minutes.
3. Add the stock or water and uncooked rice, bring to a boil, and simmer for 10 minutes.
4. Add the broccoli and fennel fronds and simmer until the broccoli is completely tender, about 15 minutes.
5. Working in batches if necessary, puree the soup in a blender until smooth.
6. Pour the soup into a clean saucepan and add the salt.
7. Add some freshly ground black pepper if desired.
8. Serve immediately or pack into a preheated insulated food jar for lunch.
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