~ recipe by me
Olive oil
1 large fennel bulb (thinly sliced)
12 carrots (diced)
5 garlic cloves (sliced)
6 cups vegetable broth
1 cup fresh squeezed orange juice + pulp (2 oranges squeezed)
3/4 cup coconut milk
4 tbsp fresh ginger - grated
2 tbsp lemon juice
sea salt
pepper
In a large pot warm 2 tbsp of live oil over medium heat. Add chopped fennel and stir until softened. Stir in diced carrots and sliced garlic and cook for a few minutes. Add vegetable broth, orange juice. Cover and cook over medium heat for 25 minutes or until carrots are soft.
Remove from heat and puree with handheld blender or in food processor. Once puréed put soup back on low heat and add coconut milk, ginger and lemon juice. Simmer for 10 minutes. Add salt and pepper to taste.
Just made the tastiest soup, it also has fennel!!
ReplyDelete1. Saute:
grape seed oil
1 celery stick, thinly sliced
1/2 fennel bulb with some of the top bits
1 carrot, shredded
1 red pepper, finely diced
1/2 onion, chopped
pepper
salt
5 drops Fujiya hot chili oil *
1 bosc pear, chopped
2. Once softened and onions are almost translucent add:
1.5 cups low sodium chicken broth
1 cup shredded zucchini
1 can pinto beans
3. Bring to a boil and then add:
1.5 cups pacific creamy butternut squash soup
1 gala apple
5 drops Fujiya chili oil *
Fennel tops
4. Bring to a boil then serve.
5. To serve, top with:
Chives from the garden, minced
Padano Parmigiano, shaved
yuuuuuuuuuuum!
* secret ingredient