This thick, hearty soup is perfect for a healthy meal and is best served at room temperature. It's packed with fennel, dandelion greens, and leeks and seasoned with fresh ginger and garlic to make a beautiful pastiche of flavor.
SPRING MARKET SOUP [VEGAN, GLUTEN-FREE]
1 tablespoon coconut oil or olive oil
1 bulb fennel, roughly chopped
3 leeks, sliced and rinsed well
1 bunch dandelion greens, roughly chopped
1 2-inch piece of ginger, grated
4 garlic cloves, grated
1 15.5-ounce can coconut milk
1/2-1 cup of filtered water
1 tablespoon ground coriander
2 tablespoons chickpea miso
Salt and pepper to taste
Heat the oil in a large pot over medium heat. Sauté the leeks and fennel until they begin to soften, around 5-7 minutes.
Add the grated ginger and garlic. Cook an additional 2-3 minutes.
Add the dandelion greens, coriander, coconut milk, 1/2 a cup of water, salt/pepper, and the miso to the mixture.
Once the liquid comes to a simmer, cover the pot and cook the soup for 10 minutes until all of the vegetables are very tender.
Purée the soup to your desired consistency, adding more water if necessary.
Taste the soup and add more salt or pepper if needed.