Truth be told, I made this recipe from vegetable trimmings. I had some broccoli stalks and fennel bulb leaves (the outer ones that I didn’t want to use in a salad) leftover from another meal. I washed them and froze them at the time and just pulled them out of the freezer to make this soup. Don’t let anything go to waste! I just approximated the amounts in this recipe so you can use an actual fennel bulb and head of broccoli.
Makes a large batch, about 10 servings
(I froze 6 servings, had 2 servings ready for dinner and two more servings for lunch the next day)
- 1 ½ litres chicken broth (or vegetable broth)
- 1 large fennel bulb, roughly chopped
- 1 large head of broccoli (with stems), roughly chopped
- 1 medium cooking onion, roughly chopped
- 5 cloves garlic, whole, skins removed
- 2 bay leaves, whole
- 1-2 cups water
- 1 ½ cups coconut milk
- 2 tbsp apple cider vinegar
- 1 tsp ground paprika
- Sea salt and ground black pepper, to taste
- Cayenne and chili flakes, to taste (optional)
FOR GARNISH (per serving)
- 1 tbsp plain Greek yogurt
- 1 tsp extra virgin olive oil
- ½ tsp dried peppermint leaves, crushed
- ½ a green onion, finely sliced
In a large stock pot, over high heat, place broth, fennel, broccoli, onion, garlic, and bay leaves.
Add enough water so that all ingredients are submerged, with a little over the top.
Once it comes to a boil, lower the heat to medium and let the mixture cook until all vegetables are soft enough to mash with a fork, about 30-40 minutes.
Carefully fish out the bay leaves and discard.
Ladle the vegetables and broth into a blender (you may have to do this in 2-3 batches) and blend on high until mixture is smooth. (Important: Remember to remove the center of the blender lid and cover it with a tea towel to allow steam to escape).
Transfer the blended mixture into another stock pot, over medium-low heat.
Add in coconut milk, apple cider vinegar, paprika, and other seasonings, to taste.
Allow to simmer for 10 minutes, stirring occasionally, then remove from the heat.
Ladle servings into a bowl, about 2 large ladlefuls per serving. To garnish, put a dollop of plain Greek yogurt in the center. Combine olive oil and dried mint leaves and drizzle over the top. Sprinkle shopped green onions over the top and serve.