Fennel…this humble vegetable is actually very versatile. An ingredient in Vicki’s very favorite minestrone soup recipe, it’s also quite an amazing substitute for celery – both in soups and raw recipes.
Here is a recipe from Vicki’s kitchen, and it’s mellow, creamy, and delicious. It totally warms you up on a chilly fall afternoon, and is delicious left over and reheated. Hope you try it and enjoy!
Creamy Fennel Soup
- 2 Tbsp avocado oil
- 2 medium fennel bulbs, tops and bottoms removed, sliced into 1/2” half-rounds and separated
- 3 leeks, white parts only, cleaned and sliced into 1/2” half-rounds and separated
- 1 medium yellow onion, peeled and diced
- 2 – 3 white or yellow carrots, peeled and cut into 1/2” rounds
- 1 – 2 cloves garlic, minced
- 1 tsp cumin
- Himalayan pink salt to taste
- freshly ground black pepper to taste
- 4 cups filtered water
- 1/2 cup coconut milk, full fat (we like Thai Kitchen Coconut Milk)
- Heat the avocado oil in a medium sized soup pot then add the next four ingredients and sauté, stirring frequently, until the onion and leeks become translucent – about 5 to 6 minutes.
- Add the garlic and sauté for 2 or 3 minutes longer, until fragrant.
- Sprinkle in the cumin, salt and pepper and stir well to combine.
- Pour in the water, bring to a boil and reduce heat to low. Simmer over low heat for 15 to 20 minutes, until the fennel and carrots are tender.
- Remove from heat, and using either an immersion blender in the pot; or move cooked ingredients to a high speed blender and blend until smooth.
- Return the blended soup to the pot (if not using the immersion blender) and stir in the coconut milk to finish. Reheat gently; taste and adjust seasonings.
- Serve hot in either a bowl or mug. Yum!!
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHPP, CNHP, CLSC