Low Sodium Coconut Cream Fennel Soup

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

2 large fennel bulbs (about 2 lb total), stalks removed, bulbs halved and cut into 1-inch wedges, fronds reserved for garnish
Fresh Fennel Organic - Fennel Cal-Organic Farms® Organic Fennel Fennel / Sweet Anise Trader Joe's Fresh Fennel
See all
1 large leek, white and light-green parts only, halved lengthwise and sliced into ½-inch half-moons
4 cloves garlic, unpeeled
3 tbsp olive oil, divided
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger
3 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp fresh lemon juice

For serving

1–2 tbsp fresh fennel fronds, roughly torn (optional)
1 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the fennel wedges, leek, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt, then toss to coat and spread into a single layer.
2
Roast until the fennel is tender and the cut edges are deep golden brown, 30–35 minutes, flipping the fennel wedges once halfway through. Remove the garlic cloves when they feel soft and yielding when pressed, after about 25 minutes, and set aside to cool slightly.

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