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Chilled Fennel Soup With Avocado And Cucumber | Vegetable Day
Approximately 2 servings
Ingredients
- 2 fennel bulbs, chopped (1 1/4 lb.)
- 1/2 daikon or handful of radishes (1/4 lb.), chopped
- 1 bay leaf
- 1 tsp. ground coriander
- 1 cup vegetable stock
- 1/2 cucumber, diced
- 1 avocado, diced
- juice of 1/2 lemon
Directions
- place the fennel in a stock pan with 1 tbsp. water and sweat for two minutes over medium high heat
- add the daikon/radishes, bay leaf, coriander and stock and simmer until the fennel is very tender (20-25 min) & cool
- puree this mixture in a blender
- chill in refrigerator
- mix in the cucumber, avocado and lemon juice (you can also puree these items in, but I like the texture of having the chunks in there)
- serve
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