Katie Visco from HotLoveSoup took over KorKitchen to make a rad & rockin Fennel, Squash & Coconut soup! But the cool thing about Katie is that she's not only good at making soup...
Katie's Fennel and Yellow Squash Coconut Soup (Vegan, gluten/corn/soy free and full of LOVE!)
1 tbsp. virgin organic coconut oil
8 stalks celery, chopped
1 whole fresh fennel, chopped (use ENTIRE fennel...bulbs and stalks and leaves)
6 large yellow squash cut in bite size chunks of all creative shapes!
1/2 Tbsp. turmeric
1/2 Tbsp. anise seeds
Water (to desired taste and consistency)
1/2 Tbsp. Himalayan pink sea salt to taste
1 15 oz. can lite organic coconut milk
1/4 tsp. Black pepper
Feel free to use any other spices you would like! This is an awesome soup as is, but use your imagination. :)
In a food processor, coarsely grind the celery and the fennel. Heat the coconut oil in a soup pot. Add the ground mixture to the pot and sauté until mixture becomes vibrant green like fresh grass! Add the turmeric, anise seeds, chopped squash, and water to just above the veggies. Bring to a boil. Reduce to medium and cook, covered, 15 minutes or until squash is al dente. Add a few more cups of water to desired consistency. Add the coconut milk and black pepper, and bring to just below boiling point. Remove from stove and let cool. Optional: cream half of the soup with a blender or food processor, then pour back into the pot (prefer NOT to do this because I like it all chunky). Give a good stir. Adjust the seasonings and texture to taste; add more water or salt or listed spices if necessary. Serve topped with toasted hemp seeds, avocado slices, and/or white beans! Can also use this soup as a "sauce" on top of fish!!