Two of my favorite vegetables in one soup—pass that ladle please!  This thick soup actually gets its creaminess not from actual cream, but simply from the coarse puree of onions, sliced fennel and the fresh watercress leaves in combination with hearty vegetable stock.  With the lovely anise-flavor from the fresh fennel and the peppery bite of watercress, this soup is filled with good-for-you ingredients, and is finished off with a dollop of Greek yogurt, a squeeze of fresh lemon juice for a bit of acidity, and a sprinkling of fennel seeds for added bite and that unmistakable licorice taste.

(To view this recipe, click on the following link: http://www.vegetariantimes.com/recipe/creamy-fennel-and-watercress-soup/)

Tagged: fennel, fennel and watercress soup, fennel seeds, Greek yogurt, lemon juice, onion, pureed soup, soup, vegetable broth, vegetarian, vegetarian soup, Vegetarian Times, watercress