Fennel Vichyssoise

Submitted by Elise Chami

About the cook: Hi my name is Elise, my husband's family also refers to me as the saladwife. I am a mom of two wonderful little picky food critics aged 2 and 4. Did I mention we eat primarily plant based. Feeding kids is a daily challenge. hope you enjoy this recipe as much as my kids do.

About the dish: Who said soups were only for cold or rainy days. This Fennel Vichyssoise is great served hot, warm, or cold. Soups are a great way to sneak in veggies for any picky eaters big or small.

National Origin: French

Serves: 6

Estimated Time: Under 30 Minutes


Fennel Vichyssoise

2 Tablespoon olive oil
1 Medium onion chopped
2 Medium leeks rinsed and chopped (not green part)
2 Bulbs fennel core removed and chopped (the bottom only not green part)
3 medium russet potatoes
3 vegetable billion cubes (can sub vegetable broth 6 cups remove water)
6 Cups of water
1/8 Teaspoon cinnamon
Salt and pepper to taste



In a large pot over medium high heat add oil and onions sauteed for 2 minutes.
Add the leeks and sautee 2 more minutes until onion and leeks are soft.
Add the rest of the ingredients and bring to a boil.
Once boilling reduce to medium low. cover and simmer 20 minutes.
Transfer to a blender in batches and puree until smooth.

Serve warm or cold, With grilled peaches.
for more creamy flavor add 1/4 cup soy cream. *red is boiled beet with silk coconut yogurt. also taste great mixed in. (boil 2 beets puree with 1/2 cup silk coconut yogurt or vegan yogurt of choice

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