Fennel Soup

This Paleo Lebanese Fennel Soup is a fragrant, creamy delight, perfect for warming the soul. With the unique sweetness of fennel and a hint of spice, it's a nourishing bowl of goodness.

Ingredients

• Fennel bulbs - 2 medium, chopped
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery stalk - 1 medium, diced
• Olive oil - 2 tablespoons
• Vegetable broth (Paleo-friendly) - 500 ml
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Coconut milk - 100 ml

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrot, and celery, sautéing for about 5 minutes until softened.
3. Stir in the chopped fennel and minced garlic, cooking for an additional 3 minutes until fragrant.
4. Pour in the vegetable broth, add the thyme, salt, and black pepper, and bring to a boil.
5. Reduce heat and let simmer for 15 minutes until the fennel is tender.
6. Remove from heat and blend the soup until smooth using an immersion blender or by transferring to a blender.
7. Stir in the coconut milk and lemon juice, heating gently for another 2 minutes.
8. Serve hot, garnished with a sprinkle of fresh thyme if desired.

Nutrition

• Calories: 210
• Protein: 2 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and anti-inflammatory properties.
• Supports digestive health due to high fiber content.

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