Hokkaido soup with fennel
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ingredients
500 g hokkaido pumpkin 200 g fennel root pcs garlic pcs bay leaf pcs salt pcs ground cumin pcs young zucchini pcs coconut fat
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Hokkaido, zucchini and fennel. Soup of delicious taste. Vegan, gluten free. I am often asked what to thicken the soup with when creating recipes. You know, to avoid the greasing and browning. Of course, flour can also be replaced with a gluten-free version, such as “peas” or guar gum or polenta. We tried guar gum once. It doesn’t look like gum, of course, it’s cassava (yuka) powder. But it took the flavour completely out of even a strongly flavoured soup like amaranth and black root. In my kitchen it is thickened by blending Vegetable Recipes. Thus, I use double the amount of Vegetable Recipes for cooking to make a really rich and thick cream. I call this cream a soup base or puree, which I put in the freezer if I have leftovers or make more. It can be made into soup, puree for the kids, pie filling, spread, or smoothie. I freeze it without thinning, just blended cooked Vegetable Recipes. If you want to make a spread from frozen puree, you’ll need to heat it up and evaporate the water out of it and stir in, for example, coconut fat or blended oatmeal once it’s cooled. In this soup, for the first time, I disguised fennel in the base so that the part of the family that didn’t like grilled fennel would eat it. 1. Sauté the fennel in the hot coconut fat and add the pumpkin. Cut the Hokkaido pumpkin into pieces with the skin on. You need to get rid of the skin of the parasites (those are the white, like cobwebs stuck on). Reheat, cover with water and add salt and ground cumin. Add enough water to cover the Vegetable Recipes, the bay leaf and bring to the boil. Blend until smooth with the garlic. I don’t cook garlic with Vegetable Recipes, it tastes much stronger raw. 2. Cut the zucchini into chunks and either throw it into the broth to let it reheat, or just so raw to garnish the thick cream on the plate. We also made croutons with the leftover pumpkin bread from breakfast. The fennel creates a nice aroma in the soup that brings out the flavor of the pumpkin and zucchini.
