Fennel Soup

Fennel Soup


  • 1 pack of Fennel (finely chopped)
  • 1 leek (chopped )
  • 4 carrots (chopped) (optional)
  • 1 leftover cooked chickpeas
  • 1 red onion (chopped
  • 6 bay leaves
  • 1 Bell pepper (chopped)
  • 3 yellow squash (chopped)
  • 3 zucchini (chopped)
  • 1 bunch of kale chopped
Add cooked wild rice (optional), ¾ gallon of distilled water. Add to taste: Sea salt or Himalayan salt, Ginger powder, African bird pepper, thyme, a little date sugar (optional). 


1. Add chopped veggies to a pot and light sauté veggies with bay leaves.

2. Pour distilled water into a large pot and turn on medium heat.

3. Add cooked chickpeas.

4. Cook and stir and season every 20 minutes until you reach the veggies and soup's desired texture.

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