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Creamy broccoli & fennel soup

3/22/2014

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INGREDIENTS
  • 1 tablespoon olive oil
  • 2 yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 heads of broccoli (florets and stem), chopped 
  • 1 medium fennel head (bulb and fronds), chopped
  • 4 cups vegetable broth (organic if possible) 
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • 1 teaspoon sea salt (or more to taste)
  • 1 can coconut cream (organic if possible)

INSTRUCTIONS
  1. Add the oil to a pot over medium heat. Saute the onions for 5 minutes, until translucent. Add the garlic and saute an additional minute. Add the broccoli, fennel, herbs, and salt, and cover with the vegetable broth. Bring to a boil and then lower the heat and simmer until just tender.
  2. Add the coconut cream and blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches while holding the lid down with a large pot holder or towel in hand).
  3. Serve warm.


Slightly modified from: http://www.insonnetskitchen.com/creamy-fennel-broccoli-soup/
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