Fennel and apple soup with lemon grass, turmeric and ginger

A quick recipe which serves one person since this soup came about when I was cooking something easy for myself. Just go ahead and double the recipe if you want to serve it for 2-3 persons. I enjoyed this soup with some grain free bread with mashed avocado on top.

This soup will take approx. 20 min to make. It´s a mild and nice soup with a little bit of heat from ginger.

Serves 1 or two small portions (as a starter)

• olive oil
• 1 large bulb fennel sliced and chopped in pieces (root and stalk removed but save the fronds for topping or to use later in a salad etc.)
• 1 big apple also cut in pieces
• 1 cup water
• ½ cup creamy coconut milk
• ½ teaspoon of ground lemon grass
• ½ teaspoon of fresh or ground ginger
•  3/4 tbs of ground turmeric
• 1-2 tbs of organic concentrated chanterelle stock or use any (homemade) concentrated organic stock or vegetable bullion
• 1 tbs of sherry
• 1 tbs of finely chopped dill
• ½ cup of walnuts
• flake salt (add and taste after mixing your soup)

 

Topping
walnuts and lemon balm and a bit of coconut cream
Quickly sauté your fennel and apple in olive oil in a small pot. Add remaining ingredients. Let it all cook slowly, with a cover, on medium heat for about 15 min. Mix well until you have a nice soup consistency. Top with walnuts, lemon balm and some coconut cream.