Fennel & Pear Soup

(Vegan, Vegetarian, Gluten-Free)

Serves 6-8

I prepared this soup for the first time last evening and experimented with shallots instead of onion since I didn't have any onion on hand (other than a red onion which didn't seem “soup-worthy”).  The blending of the fennel and pear was a perfect pairing for spending a frigid winter night at home.

Ingredients:

1 large fennel bulb, chopped

2 pears, chopped (skin on)

3 shallot bulbs, diced

1 TBSP coconut oil

4 cloves of garlic, minced

4 C low-sodium vegetable stock

Sea salt and pepper, to taste

Directions:

In a stock pot, saute garlic and shallots in coconut oil for two minutes then add in the fennel and pear.

Continue to sauté for five-ten minutes then add in vegetable stock and bring to a boil.

Turn burner to low, cover pot and simmer for 30-40 minutes.

Use an immersion blender and blend to the consistency of your choice.  I don't like to blend completely - a few chunks of fennel and pear appeal to me.

Pour in to soup bowls and top with sprig of fennel frond.

Enjoy!!