cream of fennel soup
There are a lot of unhealthy vegans out there. Wait, what? you ask in bewilderment. I thought vegans were plant eating hippie health nuts who eat bark and berries? Well, yeah, in the good ol’ days, but as veganism has become more mainstream, so has the food industry’s development of meat and dairy replacements. According to a recent study, there are over 7 million vegetarians in the US, and of that group, about 1 million are vegan. This means that there are over 7 million people spending their money on plant-based foods, and that number is steadily on the rise. As a result, there’s been a major influx of meat and dairy replacement “convenience” foods, and shopping for vegan and vegetarian food has never been more accessible. Sounds great, right? In theory, yes, and if you’re considering a plant based diet, the transition couldn’t be easier. But the problem is, we plant eaters have become brainwashed by the same marketing propaganda that our meat eating comrades often experience. Grocery stores now market highly processed vegetarian foods, glittering with magical phrases like “all natural meat alternative” (translation: processed soy isolate crap with cane sugar, “natural” i.e. we-don’t-want-to-tell-you flavorings, cornstarch, and maybe some good old MSG (no, not Madison Square Garden…Monosodium Glutamate, otherwise known as the devil’s (sugar’s) right hand man.)
But are these foods really better than the animal products they’re replacing? From an ethical standpoint, yes, but from a nutritional standpoint…I don’t think so. A vegan or vegetarian that consumes a diet high in processed soy meat alternatives and other convenience foods made from refined flours and sugars is in danger of becoming just as unhealthy as someone who follows a standard American diet. The bottom line is, processed foods, whether vegetarian or not, are high in sodium and sugars and low in nutrient density. Over time, eating nutrient poor foods can lead to deficiencies and chronic degenerative diseases. Solution? Eat a mostly WHOLE foods plant-based diet, rich in sprouted whole grains, legumes, and a wide variety of fruits and vegetables. Don’t just go veg for ethical reasons, go veg for your health!
Now that I’ve ruined your sugar-laden soy latte and fake sausage breakfast, why not try something more WHOLEsome? Sweet tasting fennel, creamy cashews, smoked sea salt and the refreshing zip of licorice come together in this easy, dreamy, creamy fennel soup.
1 T cold pressed extra virgin olive oil
1 yellow onion, chopped
1 bulb of fennel, green fronds and bulb root removed, then chopped
3 large carrots or 5-6 small carrots, peeled and chopped
3 cloves of garlic, smashed and chopped
3 cups stock
1/2 cup raw cashews, soaked for at least an hour or up to overnight + 1/2 cup fresh water
1 T unfiltered apple cider vinegar
1/2 tsp fennel seeds, ground with a mortar & pestle
1/2 tsp smoked sea salt (I recommend alder smoked sea salt)
Fresh black pepper and sea salt to taste
IN a soup pot, heat oil over a medium flame and add onion. Sweat for a few minutes until onion begins to soften, then pour in fennel, carrots, and garlic. Stir to combine. Allow to cook for several minutes, then add stock and bring to a boil. Reduce flame to low and simmer, uncovered, for 10 minutes. Meanwhile, in a high speed blender, add soaked (and rinsed) cashews and water. Blend on high until mixture resembles a thick cream. Pour cashew cream into simmering soup and stir. Continue to simmer for another 10 minutes, or until vegetables are very tender. Turn off flame and add vinegar. Pour soup into blender and puree until smooth. Transfer pureed soup back to pot and season with salt and pepper. To serve, ladle soup into bowls and garnish with crushed fennel seed and smoked sea salt. Makes enough soup for 4-6 recovering junk food addict vegan unicorns.