Pumpkin And Fennel Soup | Vegan Soup | Vegan Vitamin UK

by prash


  • 300 gr. pumpkin
  • 1 onion
  • 1 potato
  • 1 fennel
  • 1 clove of garlic
  • Salt and Pepper To Taste
  • 1 slice of ginger
  • 2-3 tablespoons of extra virgin olive oil about 700 ml of vegetable broth
  • 1 teaspoon of all spices
  • Thyme leaves

To garnish

  • 2 teaspoons of mixed seeds Thyme leaves
  • 2 tablespoons of vegan yogurt Extra virgin olive oil to taste

Cooking Method

  • Clean the vegetables and place them in a pan with parchment paper underneath.
  • Salt, pepper, sprinkle with oil, spices and thyme leaves and bake at 357F until ready.
  • Separately, in the pan heat a little oil, brown the grated ginger and add the broth.
  • Simmer and add the cooked vegetables.
  • Blend everything and leave on the heat for a few more minutes until it thickens and makes a velvety cream.
  • Once ready, serve with mixed seeds, thyme leaves, vegan yoghurt, and Olive oil.


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