Creamy Fennel Soup with Miso

Light detox soup to help digestion and eliminate toxins

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Given most of us is locked at home due to social distancing for COVID19, and given we are all moving much less than what we used to, I thought our bodies might need a little something to detox and give our digestive system a bit of a break.

This soup is made with fennels, which are notoriously famous to help digestion and release toxins. To make the soup even a bit more gut-healing I have added one of my favorite fermented food: miso paste!

Take literally less than 30 min of your time to make this delicious, creamy soup, your body will thank you.

Ingredients (serves 1):

  • 250 g fresh fennel (about 2 small bulbs)
  • 1 tbsp extra virgin olive oil
  • 1 tsp white miso paste
  • 2 cups water (about 400 ml)
  • ground white pepper
  • salt

Wash and clean the fennel bulbs, cut them up and place them in a saucepan with 2 cups of water. As soon as water reach the boiling point, add in the white miso paste

Stir in until dissolved then bring to a simmer and let cook until fennel is very tender. About 15 min.

Add in ground pepper and with an immersion blender turn the fennels into a cream. Add more water and salt if needed.
Pour cream into serving bowl, drizzle with some EVO and serve it up!

I love to add some croutons to this soup as they do add that extra flavour and crunchiness.



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.