35 MIN
15 MIN
50 MIN
4
INGREDIENTS
- 2 medium fennel bulbs, roasted
- 1 seedless cucumber, peeled and chopped
- 1 tablespoon fresh chives, finely chopped for garnish
- ¼ teaspoon Progressive VegeGreens powder (Original)
- 1 cup full-fat coconut milk
- ¼ cup Progressive Organics Organic Coconut Oil
- Himalayan salt or sea salt
- Black pepper
INSTRUCTIONS
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Prepare the fennel by trimming the stalks, fronds and base and cut into wedges.
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Preheat oven to 425 F.
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In a large mixing bowl, add the fennel wedges, coconut oil, salt and pepper and combine until the fennel is coated with oil.
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Transfer fennel onto baking sheet and roast in oven for 15 minutes or until golden brown.
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Remove from oven and transfer to glass bowl. Let cool completely.
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Next, peel the cucumber, chop into small pieces and set aside.
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Once the fennel is cool to touch, place fennel and cucumber into blender and blend for 3-4 minutes. Mixture should be completely puréed and smooth.
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Take a mesh strainer and strain the fennel cucumber purée.
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In a bowl, whisk the coconut milk until smooth and mix in the fennel cucumber purée. Add salt to taste.
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Cover the soup and refrigerate until cold for 3-4 hours.
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Once the soup has chilled, whisk in the Progressive VegeGreens powder. You may need to add more salt to taste at this point.
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Garnish with fresh chives and serve.
