Fresh fennel fruit soup recipe

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  • Yield: 4 Servings

Ingredients

  • 2 cups dried fresh fennel
  • 1 butternut squash
  • 2 pears
  • 1½ cups unsweetened coconut milk
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • 6 orange slices (for garnish)
  • 2 sprigs fresh mint (for garnish)
How to Make It
  1. Separately juice the squash and pears to get ½ cup of squash juice, ¾ cup of squash pulp, and ½ cup of pear juice.
  2. In a medium saucepan, combine the fennel, juices, pulp, coconut milk, vanilla extract, and cinnamon.
  3. Bring to a boil over high heat.
  4. Reduce the heat to medium-low, and simmer uncovered for 4 to 6 minutes.
  5. Serve hot or cold, garnished with the orange slices and mint sprigs, if desired.
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