Veganism & Spirituality & Braised Greens, Potatoes & Mushrooms with Lemon, Dill and Fennel

By GuidingVegan

Ingredients

• 1/4 cup vegetable broth for sautéing (or more if needed)
• 1 large onion, chopped
• 1 - 11/2 cups sliced mushrooms
• 12 fingerling potatoes (or 8-10 gold potatoes halved or quartered depending on size)
• 2 carrots, chopped
• 1 fennel bulb, trimmed and coarsely chopped
• 10-15 ounces of mixed greens (spinach, swiss chard, kale)
• 1 1/2 cups of vegetable broth (or more if you like a more brothy soup)
• 1/4 cup fresh lemon juice
• 1 teaspoon fennel seeds, finely ground in food processor or crushed with mortar and pestle
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped fresh dill (save some for garnish)
• 1/2 teaspoon red pepper flakes

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from ordinaryvegan.net

Preparation

Step 1

In a large soup pot, heat the vegetable broth over medium heat. Add the onions and cook until soft, about 5-7 minutes. Add the mushrooms, carrots, fennel bulb, potatoes, salt, pepper and ground fennel seeds. Sauté for another 3-5 minutes adding more vegetable broth if needed.

Add the greens and vegetable broth and stir for another 2 minutes.

Reduce the heat to low and simmer until the vegetables are tender, approximately 20 minutes.

Add the lemon juice, dill and sprinkle in the red pepper flakes. Taste and adjust seasonings. Cook for an additional few minutes and serve warm. Garnish with some fresh dill.