This fragrant vegan chowder gives any version of chowder a run for its money. It’s rich n’ creamy and full of flavour.
On first tasting it was declared “best soup ever” by my Austrian soup lover. He says that a lot!
To make an oil-free version leave out the oil and go straight to adding the stock. With good quality potatoes, leeks and fennel the soup will be tasty as. The creamy texture comes from the potatoes when you blend half the soup.
Interestingly the word chowder comes from the French word chaud meaning “hot”. We usually associate chowder with a creamy soup laced with seafood. Here we can enjoy the flavours and texture without as much fat and leave our oceans alone as they so desperately need.
The most uncommon ingredient may be the fennel seeds. Make sure you include them.
Vegan chowder with fennel & leek
Ingredients
1 large fennel bulb, trimmed & sliced thinly
2 leeks, sliced thinly
4 stalks celery, finely sliced
2 large potatoes, diced
1 onion, diced finely
4 cloves garlic, minced
Handful parsley, minced
1 Tbl fresh thyme leaves (1 tsp dried)
2 tsp fennel seeds
1.5 tsp salt
3 grinds of black pepper
2 Tbl olive oil
6 cups of water/stock (6 cups water, 3 tsp Massel chicken style powder)
Method
In a big soup pot combine the fennel, leeks, celery, potatoes, onion, garlic, parsley, thyme, fennel seeds, salt & pepper.
Drizzle with olive oil and mix to coat evenly. Cover and simmer over medium-low heat for 15-20 minutes. Stir at intervals to prevent sticking.
Add water/stock and boil for ~20 minutes or until fennel is tender.
Blend half the soup and return to pot. Adjust seasonings.
Garnish with fennel fronds.
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