Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.
Anna Thomas wrote The Vegetarian Epicure in 1973 while a graduate student at UCLA. It became a phenomenal success, is widely acknowledged as the book that brought pleasure to vegetarians cuisine, and, together with The Vegetarian Epicure, Book Two (1978) and The New Vegetarian Epicure (1996), has created a devoted following. Anna writes, cooks, and hikes in the Ojai Valley in California.