This simple vegan soup is delicious: sweet and savory, creamy and substantial. Even guests who eat dairy will want the recipe.
2 apples, peeled and chopped
1 fennel bulb, chopped
1/2 large red onion, sliced
1/2 cup coconut creamer
2 tbs low-flavor cooking oil, such as sunflower
1 tbs freshly ground ginger (can substitute 1/2 tsp ginger powder)
1/2 tsp turmeric
1/2 tsp herbal salt substitute
1/8 tsp pepper
2 cups water or vegetable stock
Sautee the onions until glassy; add the fennel and sautee until slightly tender. Add the chopped apples and immediately add the water or vegetable stock. Bring to boil, then reduce heat and simmer until vegetables are tender-about 20 minutes. Add the spices and simmer for an additional 5 minutes. Add the creamer, remove from heat, and puree with immersion blender. Serve immediately; can be garnished with nutmeg to emphasize sweeter flavor or scallions.