Fennel and Tuscan Kale Miso Soup – Dairyfree

Fennel and Tuscan Kale Miso Soup is a heart warming soup made with a mix of gut-healing ingredients like black garlic, fennel seeds, black pepper and miso paste.

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This is a light, creamy and tasteful soup made with fennel and Tuscan kale, perfect to heal your digestive system after a few days of over-eating. The fennel bulb and fennel seeds will help digestion, the black garlic and miso paste will heal you gut while the Tuscan kale will donate a nice strong flavour.

Ingredients (serves 1):

  • 1 large fennel bulb
  • 10 leaves of Tuscan Kale
  • 1/4 head of black garlic
  • 1 tbsp ghee
  • 1/4 tsp fennel seeds
  • 1/8 tsp ground black pepper
  • 1/4 tsp powdered ginger
  • 1/8 tsp cumin seeds
  • water a.n
  • 1 tbsp miso paste
  • Mix of seeds (optional)

Wash fennel and Tuscan Kale, cut into slices

In a saucepan heat up the ghee and toast a few minutes fennel seeds, cumin seeds, powdered ginger, black pepper and black garlic

Add in the sliced fennel and Tuscan kale, pour in enough water to cover completely and add the miso paste. Cover with a lid and let simmer until fennel is tender.

With an immersion blender puree the soup into a cream. Add more water if too creamy or let boil a little longer if too watery. Adjust with salt if necessary.

Serve the soup with a mix of seeds, if you fancy!

If you make this recipe, tag me on IG @the_fit_mediterranean!



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.