Fiddlehead Fern Soup

Fiddlehead Fern Soup is a vibrant and earthy dish that showcases the unique flavor of fiddlehead ferns, combined with creamy coconut milk and fresh herbs. This Paleo-friendly soup is perfect for a light yet satisfying meal, celebrating the beauty of spring produce.

Ingredients

• Fiddlehead ferns - 200 grams
• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Olive oil - 1 tablespoon
• Fresh dill - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Rinse the fiddlehead ferns under cold water to remove any dirt, then trim off the ends.
2. In a medium pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Add the fiddlehead ferns to the pot and sauté for another 5 minutes until they begin to soften.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
5. Stir in the coconut milk and chopped dill, then season with salt and black pepper to taste. Simmer for an additional 5 minutes.
6. Remove from heat and blend the soup using an immersion blender until smooth, or transfer to a blender in batches. Be careful with hot liquids.
7. Stir in lemon juice before serving. Taste and adjust seasoning if necessary.
8. Serve warm, garnished with additional dill if desired.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, supporting overall health.
• High in fiber, promoting digestive health.

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