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RECIPE
11 INGREDIENTS 4 STEPS 30min

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.
Dairy-Free Fennel and Tuscan Kale Miso Soup Recipe | SideChef
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.
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
30min
Total Time
$4.44
Cost Per Serving

Ingredients

Servings
1
US / METRIC
1 bunch
Tuscan Kale
about 10 Leaves needed for 1 Portion
1/4 head
Black Garlic
1 Tbsp
Ghee
1/4 tsp
Fennel Seeds
1/8 tsp
Cumin Seeds
as needed
Water
to taste
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
295
FAT
17.2 g
PROTEIN
9.9 g
CARBS
30.3 g

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 (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 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) .
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Nutrition Per Serving
Calories
295
% Daily Value*
Fat
17.2 g
22%
Saturated Fat
8.2 g
41%
Trans Fat
0.0 g
--
Cholesterol
39.4 mg
13%
Carbohydrates
30.3 g
11%
Fiber
7.8 g
28%
Sugars
5.5 g
--
Protein
9.9 g
20%
Sodium
1015.1 mg
44%
Vitamin D
--
--
Calcium
292.5 mg
22%
Iron
4.3 mg
24%
Potassium
1154.7 mg
25%
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