This crowd-pleasing soup is extremely satisfying in these cold days. Make it Paleo-friendly by leaving out the parmesan chips and use coconut oil. However, I personally love me some crunch. This soup is luscious; fantastic for the colder months, with bold, warm, and rich flavours. So yummy and quick, make more for the “Lunch on the Run!”
Good to know:
Fennel is known to improve your digestive health. But it fights your aging and complexion, apply fennel seeds topically will give your skin a direct source of iron, copper, potassium, and zinc.
FLAVOUR YOUR FOOD. AND LOVE IT.
Divide the soup into 4 soup cups, top it with the orange foam, Parmesan chips and sprinkle the crushed fennel seeds on the soup. Enjoy this goodness!
Ingredients
500g fennel
150g carrots (peeled and cut into small cubes)
1l vegetable stock
250ml coconut milk
20g butter
1 bay leaf
Juice of 1/2 half lemon (more or less according to taste)
Zest of a half a lemon
Black pepper to taste
25g Parmesan cheese
100ml orange juice (more or less according to taste)
1tbsp fennel seeds
Instructions
- Cut the leaves of the fennel and keep aside. Wash and cut the fennel and carrots into small pieces.
- Take a large pot and melt the butter on low heat. Add all the vegetables, bay leaf and stir for a few minutes.
- Add the stock to the vegetables, cover the pot and cook till tender. While the soup is cooking, roast the fennel seeds until you can smell the aroma and then crush them.
- Take out the bay leaf from the vegetables and blend all the vegetables. Add the coconut milk, black pepper, lemon juice and zest. Chop the fennel leaves and add them to the soup.
Notes
Make it extra delicious: 1. Heat a frying pan and melt all the Parmesan cheese - spread the melted Parmesan thinly on a backing sheet and let it cool down. Once it is cooled, cut the Parmesan into long strips. 2. Whisk the orange juice into a foam.
