Vegetarian

Potato and fennel soup for a hearty meal on Meatless Monday

Soup makes a fantastic cold-weather dish, and this potato-fennel concoction is thick and hearty enough to work as an entree through the chillier days ahead. The minced fennel gives the broth a beefy flavor that could fool anyone (especially if you make your own vegetable broth), but it's vegan and gluten-free -- and delicious. Adapted from the classic Moosewood Cookbook, this is a staple for soup-lovers.

See also: Quick (vegan) chili for a chilly Meatless Monday

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen