Tomato Fennel Veggie Soup is a soup based on what I had in the refrigerator – a lot of my soups
are based on leftovers. I was determined to use the marinara sauce before it spoiled (I forgot to freeze it) and there was some vegetable stock tucked away in the freezer and then I found the red pepper juice (when I grilled several large sweet red peppers, I saved the juices that dripped out of them and froze it thinking that I would add it to a veggie soup stock). I also found a half of a white onion
1 tablespoon extra virgin olive oil
½ cup white onion, chopped fine
2 ribs celery, sliced fine
4 cloves garlic, smashed
2 cups marina sauce
2 cups vegetable stock
1 cup roasted red pepper sauce
This is what I did:
Put the olive oil in the soup pot, along with the onion, celery, smashed garlic, and heated this mixture up on a medium heat for 3 or 4 minutes or until everything started becoming translucent. Next I added the vegetable stock and the marinara sauce and let it simmer for 10-15 minutes.
I wanted to see what it tasted like and decided to gradually add spices until I got it right. I kept track of what I added and tasted in between each add. These are the spices I added to the broth:
1 tablespoon dried oregano
1 tablespoon dried basil
1/8 teaspoon red chili flakes
½ teaspoon ground fennel seed
1/8 teaspoon ground sage
½ teaspoon thyme
and about 8 – 10 turns of the black pepper grinder
I simmered this for an hour and tasted it – Bellisima!!. It was a little thick but when I finished the soup I would add the extra water. After it cooled, I put it in the refrigerator for the night. The next day, I finished the soup. I added these ingredients.
½ cup sliced carrots
1 sliced zucchini
½ red onion chunks
1 cup sliced mushrooms
1 cup water
And then I decided to add simple baking powder dumplings.
1 cup white flour
1 tablespoon soy protein powder
¼ teaspoon salt
1/4 teaspoon garlic powder
2/3 cup milk
Sift dry ingredients together; stir in the milk until there is a smooth batter. Drop 1 rounded teaspoonful into the boiling soup, cover the pot and let boil for 5 minutes and serve at once. Makes about four large servings.
This recipe could easily be a vegan recipe – just substitute water for the milk in the dumplings. If you were bold, you could try using mushroom broth or vegetable broth!