This creamy delicious leek & zucchini soup packs a lot of vegetables and tastes so good! It’s also vegan, whole30 friendly and super easy to make – so what are you waiting for?
This soup makes the most wonderful quick lunch (or dinner)! Soup is a wonderful dish anyways (especially now in the still colder weather of March) and creamy soup is my favorite. Since I am the self-declared queen of toppings, of course I like to have something to top my soup with. Plus textures are so important to me and having something crunchy on top of something creamy is just wonderful.
One thing I love about this soup is how many vegetables are in it! Do you want to eat healthier in the future but don’t know how to achieve that? An easy way to add more vegetables to your diet is by blending them in a soup! This recipe makes two servings and already contains 2.5 pounds of vegetables – and that’s without the fennel! Personally, I have always really loved vegetables and start craving them like mad if I even go one meal without vegetables.
In order to make this soup creamier, I added some almond milk. You could also use coconut milk but I didn’t want to use it in this recipe on purpose. Not everyone likes (or tolerates) coconut products which are often the base for creamier soups. Plus I absolutely LOVE almond milk (all almond products to be honest).
This soup only takes 35 minutes to make and while it’s cooking, you have time to make the crispy fennel topping. I made mine in the airfryer so I haven’t tested it in any other way but I guess it would also work in the oven. Let me know it you test it!
Fennel is probably one of those vegetables you either love or hate. I absolutely love fennel and have as long as I can remember. We almost always have some in the fridge but so far I’m the only one here who likes it! Do you like fennel as well?
Will you make this lovely soup soon? Or how about my Roasted Carrot & Butternut Soup?
Vegan Zucchini Soup with Crispy Fennel
This creamy delicious leek & zucchini soup packs a lot of vegetables and tastes so good! It's also vegan, whole30 friendly and super easy to make - so what are you waiting for?
Cut leek into rings. Chop zucchini.
Heat up olive oil in a pot. Fry leek in olive oil for two minutes. Add two chopped garlic cloves and fry for another minute. Add chopped zucchini and fry for another two minutes.
Bring soup to a boil and simmer for 30 minutes. Add almond milk and blend until smooth.
In the meantime, cut fennel in half and into thin slices. Mix with olive oil and salt. Put in the airfryer and airfry at 200°C (392°F) for 8 to 10 minutes.
Ladle soup into bowls. Top with airfried crispy fennel, sesame seeds, freshly ground pepper and a drizzle of sesame oil. Enjoy!