Dairy-Free Fennel and Tuscan Kale Miso Soup

Wash Fennel Bulb (1) and Tuscan Kale (1 bunch) . Then cut into slices.

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.

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.

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) .