Revised from Kate Morgan Jackson
Vegan, Paleo, and Keto friendly
Fennel is an overlooked vegetable. It has a slightly sweet flavor and is a personal favorite, both cooked and raw. This soup is perfect on a warm summer day. You can have it piping hot on a cold winter night as well. Fennel is excellent for digestion, reducing gas, bloating, and even stomach cramps. The broth you use can make it vegan or feel free to use a bone broth. This is a simple puree so get out your hand blender or food processor or Vitamix. I prefer to prepare it the night before so it has time to chill, I add the garnish right before serving.
- 2 pounds of fennel bulbs. Trim by cutting the stalks off the top, and remove the very bottom where the roots were. Chip in 1-2 inch pieces.
- 1 large yellow onion, chopped
- 5-6 cups veggie or chicken stock, or bone broth. Water can be used but I prefer the flavor with broth. You can start with 5 cups and always add more to obtain desired consistency.
- 15 Fresh Basil leaves, cut chiffonade style. Stack the basil leaves, roll them lengthwise, and chop from tip to tip. This is for the garnish.
- 1 cup walnut or pecan pieces
- 4 Tablespoons ghee or refined coconut oil, or avocado oil
- Drizzle of olive oil
- ½ teaspoon sea salt
- 2 dashes of pepper
- Melt 2 tablespoons of ghee or avocado oil in a saucepan and sauté the fennel and onion until soft.
- Add the stock, cover, and simmer until veggies are very soft, approximately 20 minutes.
- Use a hand blender, or food processor (may need to do in batches) and puree the soup. If you like is smooth then consider straining the soup through a fine mesh strainer, this removes some of the stringing fennel bits. If you like texture then no need to strain.
- Next, chill the soup in the refrigerator over night or for at least 3 hours.
- Right before serving, sauté the walnuts or pecans in the remaining 2 Tablespoons ghee until they are starting to toast, stir frequently, approximately 5 minutes.
- Chiffonade the basil for garnish, or keep small leaves whole
- Ladle the soup into bowls and garnish with buttered walnuts, fresh basil, pepper and a drizzle of olive oil.