I decided to make a vegan vichyssoise with fennel.  For those who don’t know vichyssoise is potato and leek soup served chilled.  Traditionally you add heavy cream but I am substituting amaranth to give it thickness.  I have never made a soup of this nature and decided to give it a try.  I was very pleased with the end result.


Fennel, Onion, Red Onion, Potatoes


Amaranth and Veggie Stock



A vegan fennel and potato vichyssoise using amaranth instead of heavy cream.


  • 2 large fennel bulbs, chopped
  • 1 onion, chopped
  • olive oil
  • salt
  • 3 large potatoes, peeled and chopped
  • 1/3 cup amaranth
  • 6 cups vegetable stock
  • white pepper
  • fennel fronds, to garnish


  1. Sauté onion in olive oil over low heat. The concept is to sweat the onions cooking them slowly so they don’t turn brown. Add a little salt to help this process along.
  2. Once onions are glassy add the fennel and potato, again letting the veggies sweat for another 5 minutes or so.
  3. Then add amaranth, vegetable stock, and season with s&p. Cook over medium heat for ~30 minutes until the potatoes are soft. Let the soup cool for 20 minutes and then blend it in batches with a blender or use an immersion blender.
  4. Place blended soup in a large bowl and top with fennel fronds. Chill in the fridge for a 4 hours before serving.


Fennel Vichyssoise

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