The other day I felt like making soup, but did not want to use onion or garlic in it. A friend of mine, Veronica, had told me about making a soup base with fennel and ginger, so I decided to try something out. From there I pulled out most of the vegetables in my refrigerator and started adding things. I also realized that I wanted something a little hardier than just a clear broth soup so I added a can of coconut milk which would add flavor also. To balance the coconut milk taste which I find a little too sweet sometimes I added just a little lemon zest and some lemon juice. The result was delicious!
– 1 fennel bulb, chopped
– 1-2 inches of fresh ginger, grated
– 1 Tbsp. coconut oil
– 4 stocks of celery, chopped
– 1 large sweet potato, chopped
– 3 large carrots, chopped
– 1 medium beet, chopped
– 4 large bok choy leaves or 3 whole baby bok choy, chopped
– 4 cups vegetable broth
– 2-3 cups water
– 1 14 fl. oz. can of coconut milk
– 1/4 tsp. Lemon zest
– 2 Tbsp. Lemon juice
– salt, to taste
1. Sauté the fennel and ginger in the coconut oil in a soup pot over medium-high heat.
2. After a few minutes add the celery and some salt. Continue to sauté for a few more minutes.
3. Next add the sweet potatoes, beets, and carrots. Stir briefly and then add the vegetable broth and water.
4. Bringing it up to a boil, then turning it down to simmer.
5. After five to ten minutes, add the greens and other remaining ingredients. Let cook for another five minutes or so.
6. Taste test for flavor and doneness of the veggies and adjust accordingly.
Note: This soup can easily be changed to accommodate whatever vegetables you have on hand. The beet I used made the soup a reddish color.