Description
This vegan and gluten free spring market soup is made with the delicious trio of fennel, leeks, and dandelion greens. It’s earthy and comforting and gets its creaminess from canned coconut milk. Eat it as-is or with a side of steamed rice, lime, and some fresh basil!
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 bulb of fennel, roughly chopped
- 3 leeks, sliced and rinsed well
- 1 bunch dandelion greens, roughly chopped
- 2 inch piece of ginger, grated
- 4 garlic cloves, grated
- 1 can coconut milk
- 1/2 to 1 cup of filtered water
- 1 tbsp ground coriander
- 2 tbsp mellow miso
- salt, to taste
- pepper, to taste
- steamed rice for serving, optional
- fresh basil for serving, optional
- lime wedges for serving, optional
Instructions
Heat the oil in a large pot over medium heat. Saute the leeks and fennel until they begin to soften (5-7 minutes), then add the grated ginger and garlic. Cook an additional 2-3 minutes, then add the dandelion greens, coriander, coconut milk, 1/2 a cup of water, salt and pepper to taste, and the miso. Once the liquid comes to a simmer, cover the pot and cook the soup for 10 minutes until all of the veggies are very tender. Puree the soup to your desired consistency, adding more water if necessary.
Taste the soup and add more salt or pepper if needed. Serve with steamed rice, fresh lime juice, and basil if you like.
Notes
- You can leave the soup as chunky or as smooth as you like. Mine is slightly chunky because I used an immersion blender instead of my high speed blender to make the process easier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup