FENNEL: Soup & Salad
Cream of Celery & Fennel Soup
serves 3-4
3 stalks of celery
leaves & stems from 1 fennel bulb (set a few leaves aside for garnish)
2 cups of corn
1/2 avocado
1 scallion
1 clove of garlic
1 tsp sea salt -- or to taste
2 cups of hot water
Place ingredients in a blender & blend until smooth & creamy! Garnish with a few fennel leaves & dulse flakes & enjoy!
Fennel Salad
serves 3-4
salad:
1 fennel bulb, sliced thin
2-3 mandarin oranges, peeled & segmented (or 1-2 oranges or clementines)
1/4 cup of dried cherries (or raisins)
1/4 cup of walnuts
1/4 cup of fennel leaves, chopped
1 cup of spinach, chopped
Place ingredients in a bowl & set aside while making the dressing.
dressing:
2 Tbs olive oil
2 tsp apple cider vinegar
1/4 of a lemon, juiced
1 tsp nama shoyu
1 tsp agave
1-2 cloves of garlic, minced
1 Tbs dulse flakes
Mix ingredients together & pour over salad. Toss & serve! YUMMM!
Carrot Ginger Soup
Carrot Ginger Soup
Serves 4
4-5 carrots, chopped or shredded
2-3 dates or 1 Tbs agave
2 cups of water
1 ripe avocado
1 1/2 Tbs grated ginger
1-2 cloves minced garlic
1 tsp cumin
Blend all ingredients in a speed blender until creamy & smooth. Top with a little cinnamon & a sprig of cilantro.
To make a warm soup, leave veggies out at room temperature & use 2 cups of hot water. So warming & yummy!
Watermelon Soup
This soup is so yummy that it didn’t hang around long enough for me to get a picture of it! Next time!
Watermelon Soup
from Alissa Cohen's Living on Live Food
5 cups of watermelon, seeded & cubed
2 cups of mango, peeled & diced
1/4 cup of lime juice
3 Tbs fresh mint, chopped
1 Tbs fresh ginger, minced
1 Tbs honey or agave
pinch of cardamom
Place 3 1/2 cups of watermelon & 1 cup of mango in food processor & blend until smooth--place in bowl. Dice up the remaining watermelon & mango & add it to the bowl. In a separate bowl, combine the lime juice, mint, ginger, honey & cardamom. Mix well & add to bowl of fruit. Chill & serve. Serves 4
