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SideChef
Recipes
Gluten-Free
Dairy-Free Fennel and Tuscan Kale Miso Soup
Recipe

11 INGREDIENTS • 4 STEPS • 30MINS

Dairy-Free Fennel and Tuscan Kale Miso Soup

A light, creamy and tasteful soup made with fennel and Tuscan kale, perfect to heal the digestive system after a big feast. The fennel bulb and fennel seeds will help the digestion while the black garlic and miso paste will heal the gut and the Tuscan kale will donate a nice strong flavor.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
A light, creamy and tasteful soup made with fennel and Tuscan kale, perfect to heal the digestive system after a big feast. The fennel bulb and fennel seeds will help the digestion while the black garlic and miso paste will heal the gut and the Tuscan kale will donate a nice strong flavor.
30MINS
Total Time
$4.44
Cost Per Serving
Ingredients
Servings
1
US / Metric
Fennel Bulb
1
Large Fennel Bulb
Tuscan Kale
1 bunch
Tuscan Kale
about 10 Leaves needed for 1 Portion
Black Garlic
1/4 head
Black Garlic
Ghee
1 Tbsp
Ghee
Fennel Seeds
1/4 tsp
Fennel Seeds
Ground Black Pepper
1/8 tsp
Ground Black Pepper
Ground Ginger
1/4 tsp
Ground Ginger
Cumin Seeds
1/8 tsp
Cumin Seeds
Water
as needed
Water
Miso Paste
1 Tbsp
Miso Paste
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
295
Fat
17.2 g
Protein
9.9 g
Carbs
30.3 g
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Dairy-Free Fennel and Tuscan Kale Miso Soup
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Wash Fennel Bulb (1) and Tuscan Kale (1 bunch). Then cut into slices.
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 (1 Tbsp). Then, add Fennel Seeds (1/4 tsp), Cumin Seeds (1/8 tsp), Ground Ginger (1/4 tsp), Ground Black Pepper (1/8 tsp), and Black Garlic (1/4 head) and toast for a few minutes.
step 2 In a saucepan on medium heat, melt the Ghee (1 Tbsp). Then, add Fennel Seeds (1/4 tsp), Cumin Seeds (1/8 tsp), Ground Ginger (1/4 tsp), Ground Black Pepper (1/8 tsp), 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 (1 Tbsp). Cover with a lid and let simmer until the fennel is tender.
step 3 Next, add the sliced fennel and Tuscan kale, pour in enough Water (as needed) to cover completely, and add the Miso Paste (1 Tbsp). 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).
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).
Tags
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Gluten-Free
Christmas
Healthy
Shellfish-Free
Fall
Vegetarian
Quick & Easy
Spring
Side Dish
Summer
Vegetables
Thanksgiving
Soup
Winter
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