Cooking Instructions
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Step 1
Wash
Fennel Bulb (1)
and
Tuscan Kale (1 bunch)
. Then cut into slices.
Step 2
In a saucepan on medium heat, melt the
Ghee (15 g)
. Then, add
Fennel Seeds (as needed)
,
Cumin Seeds (as needed)
,
Ground Ginger (as needed)
,
Ground Black Pepper (as needed)
, and
Black Garlic (1/4 head)
and toast for a few minutes.
Step 3
Next, add the sliced fennel and Tuscan kale, pour in enough
Water (as needed)
to cover completely, and add the
Miso Paste (15 g)
. Cover with a lid and let simmer until the fennel is tender.
Step 4
With an immersion blender puree the soup. Add more water if too thick or let boil a little longer if too watery. Season with
Salt (to taste)
.
