Fennel-Carrot- Daikon Vegan Soup

I completely forgot about my blog after the first post.

I have been cooking a ton more an have come up with some great vegan recipes.

Today for dinner I made 

Fennel- Carrot- Daikon  Soup, croutons, and Kale chips... YUM!

Fennel- Carrot- Daikon  Soup

2 TBS Olive Oil

1 Bay leaf

1 Large Daikon- peeled and chopped (If you don't know what Daikon is google it,  because it is amazing)

1 Fennel Bulb- chopped

1lb of Carrots- chopped

1 Clove of Garlic- minced

1 Cup "Chicken" Broth I use Better then Bouillon  No Chicken Base

2 Cups of Vegetable Broth 

In a large stock pot heat the oil on High , add in the garlic until brown (should only take a few seconds) You do not want to burn the garlic. Once the garlic starts to turn brown lower the heat to medium high and add in the bay leaf, fennel and Daikon, cook about 5 min. Add in the carrots and stir for another 3-5 min. Add in both broths and bring to a boil. Once  you have a rolling boil simmer covered for about 45 min until all veggies are tender. 

Take off the heat and let cool to room temp, or cool enough to handle. 

Once cool, find and remove the bay leaf. 

Put the soup in a blender and until smooth. You may want to do this in batches. (If you blend in batches make sure you stir all the batches together before servicing.) 

Once pureed, warm and serve. 

I hope you enjoy this as much as me.