Fennel, Pea and Mint Vegan Soup

With the colder weather closing in, this hearty soup is the perfect cure for your Winter blues. Serve it up with some toastie bread and maybe even a dollop of vegan cream cheese.
 Makes 8 serves (entree) or approx 60 shots !


  • 3 small onions (cocktail), thinly sliced
  • 3 cloves garlic, minced
  • 1 small fennel bulb, thinly sliced
  • 1 medium potato, roughly chopped
  • 2 sticks celery, diced
  • 2 tsp fresh thyme
  • 2 sprigs mint, leaves only
  • 1/2 tsp cracked black pepper
  • 375ml vegetable stock
  • 900ml water
  • 2 cups frozen peas
  • 2 tsp flaked salt
  • 125ml coconut cream
  • Juice of 1 lemon


  1. Place the onion, garlic, fennel, potato, celery, thyme, 1 sprig of mint, pepper, stock and water into a 4 litre pot and allow to simmer over a low heat for 30 minutes.
  2. Add the peas and salt and allow to simmer for a further 2 minutes. Stir through the coconut cream and blend until smooth, using a stick mixer.
  3. Serve with a squeeze of fresh lemon juice.


Fennel-Pea-and-Mint-Soup2Thanks Cassie for this great recipe !