Cucumber & Fennel Soupe

by Hugh
(Fairfax)

This Cucumber & Fennel Soupe is a sweet and aromatic dish that is great for light eating or when your time is limited for preparation and dining. Because it’s blended it’s already broken down to a digestible state, but it’s important as with all liquids to swirl them around the mouth and savor to properly start the digestive process.

This recipe like all the soups on the website is quick to make and clean up. It’s very clean list of ingredients provide wonderful nutrition in a delectable dish.

Ingredients

½ head of romaine lettuce chopped

1 or 2 carrots chopped

1 large fennel bulb chopped and some of the green tops

1 large cucumber chunked

1 or 2 carrots chopped

½ Meyer lemon cut up

1” chunk of fresh ginger root

1 avocado

¼ teaspoon cayenne or piece of fresh pepper (optional)

Directions

Add all the ingredients to your blender a little at a time and pulse to mix. Blend thoroughly for about 20 seconds if you have a high speed blender, and longer if your blender requires more time to create a silky smooth liquid. Pour soup out into a large bowl and enjoy.

A food processor could be used for this recipe if your blender is not up to the task. The soup will not be quite as silky smooth, but it will still be a very tasty meal.

Any remaining fennel green tops can be added to just about any soup, stew, or green smoothie recipe. I often put fennel in my morning green smoothie for varied nutrition and I love that fresh fennel taste. You could serve this with a few raw crackers or kale chips on the side or crumbled over the top.

This is a complete meal for one person or ½ a meal if split by two people. A big salad would be a nice match with this soup.

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