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

11 INGREDIENTS • 4 STEPS • 30MINS

Dairy-Free Fennel and Tuscan Kale Miso Soup

Recipe
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
as needed
Fennel Seeds
Ground Black Pepper
as needed
Ground Black Pepper
Ground Ginger
as needed
Ground Ginger
Cumin Seeds
as needed
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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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 (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 2 In a saucepan on medium heat, melt the Ghee (1 Tbsp). 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 (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
view more tags
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Spring
Side Dish
Summer
Vegetables
Soups & Stews
Winter
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