Easy Tomato Fennel Soup Without Oil (Vegan)
Enjoy an irresistible bowl of vegan tomato fennel soup without oil. Made with ripe fresh tomatoes and fennel, that have been simmered in onion and garlic cloves and lifted with pepper.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Appetizer, main, Side Dish
Cuisine: Any
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 118kcal
- 1½ kg Tomatoes roughly chopped
- ½ med Fennel chopped small
- 2 med Onion roughly chopped
- 4-5 cloves Garlic crushed
- 4 cups Vegetable stock
- ½ teaspoon Black pepper cracked
- 1 teaspoon Coconut sugar
- 1 small Lemon juiced
- 1 teaspoon Pickled green peppercorns optional for garnish
In a tall pot, heat up a couple of tablespoons of veggie stock on medium-high heat. Add onion and fennel, sweat until translucent.
½ med Fennel, 2 med Onion
Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approximately 5 minutes until everything has softened.
1½ kg Tomatoes, 4-5 cloves Garlic, ½ teaspoon Black pepper, 1 teaspoon Coconut sugar
Stir through vegetable stock, cover pot and bring to a soft boil. Turn heat down to low-medium and simmer for 15 minutes.
4 cups Vegetable stock
Turn off heat and stir through lemon juice. Use an immersion blender to blend contents to create a smooth soup. Serve warm with optional green peppercorns.
1 small Lemon, 1 teaspoon Pickled green peppercorns
Canned whole tomatoes can be used in place of fresh tomatoes.
Ensure all store bought ingredients are gluten free.
You might like this recipe with some homemade vegan dinner rolls.
Serving: 1g | Calories: 118kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 989mg | Potassium: 1022mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3633IU | Vitamin C: 71mg | Calcium: 64mg | Iron: 1mg