If you also use scraps in the kitchen, I recommend this creamy soup with fennel fronds, steaming hot with wholemeal bread is a true winter cuddle.
I don’t waste, do you? Let’s prepare this kitchen recycling recipe together, a cream with the fronds and outer leaves of organic fennel.
“For us, it’s a challenge on several levels, the first is environmental, of course. But we can also demonstrate the importance of a cook capable of making great dishes from any product. Because creating doesn’t mean -making it strange- as many think, but knowing how to transform greatly what you have.”
Davide Scabin
One of the most used vegetables in the kitchen during the cold season is fennel.
However, the outer tough leaves, stalks, and fronds are often discarded from fennel, an important part of the weight and cost. It’s no longer time to throw away scraps, even though it’s preferable they are organic.
With fennel scraps, besides making a good extract, we can prepare a nice little soup like this one.
Today, however, the Soup with Fennel Scraps will be even tastier because it combines pumpkin, ginger, miso, and pumpkin seeds.
Here are some other fennel recipes:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Grill
- Cuisine: Italian
Ingredients for Creamy Soup with Fennel Fronds
- 3 stalks and outer parts of 3 fennels
- 1 1/4 pumpkin
- 1 Shallot
- to taste vegetable broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pumpkin seeds
- 1 teaspoon Ginger (fresh)
- 2 teaspoons miso (rice)
- 1 pinch sea salt
- 1 teaspoon kuzu (optional)
Preparation Tools
- 1 Pot
- 1 Blender
- 1 Ladle
- 1 Cutting Board
- 1 Knife
Preparation of Creamy Soup with Fennel Fronds
Preparation of the Soup with Fennel Scraps
Cut and peel the pumpkin into cubes. Cut the stalks, outer leaves, and fronds of the fennels. Wash everything thoroughly.
In a pot, sauté a chopped shallot with a drizzle of extra virgin olive oil. Add the pumpkin and fennel, the vegetable broth until covered and cook for about 30 minutes.
Finally, dissolve the teaspoon of kuzu (for a creamier soup) in a teaspoon of cold water, pour into the soup and cook for another 5 minutes.
Add the rice miso (optional) off the heat, and use the immersion blender to make it velvety.
Taste the flavor, the miso should have given enough saltiness. Pour into bowls and finish with pumpkin seeds, fennel fronds, fresh ginger, and a drizzle of oil.
Complete with wholemeal bread
Recipe Variations
You can prepare these types of soups and creamy soups also with cabbage leaves, broccoli, and the green part of leeks. It’s important they are organic because the green leaves are the ones that absorb pesticides the most.
You can prepare these types of soups and creamy soups also with cabbage leaves, broccoli, and the green part of leeks. It’s important they are organic because the green leaves are the ones that absorb pesticides the most.
Advice and Storage
Advice and Storage
Blend everything well at the end so even fibers that might be annoying are no longer felt.
Store the soup in the refrigerator tightly closed for a maximum of a couple of days.
What can I use as an alternative to rice miso?
As you know, miso is a fermented seasoning with the beneficial properties of ferments. If you can’t find it or don’t use it, don’t add it, taste for flavor, and season with a dash of lemon juice or aromatic herbs.
What can I replace kuzu with?
Kuzu is an ancient macrobiotic remedy that I’ve often talked about, it is a starch extracted from the root of Pueraria Japonica, it is purchased in powder or small pieces that look like chalk. Kuzu is used in soups, broths, or sweets, a natural anti-inflammatory for the digestive tract and a tonic for the intestines in case of diarrhea. It is also used in soups as a thickener, but you can substitute it with a tablespoon of cornstarch or rice flour in cooking, if you want the soup thicker, or add nothing.
If I don’t have pumpkin seeds, can I substitute them with?
Substitute with sunflower seeds or other seeds you like.
If I don’t like ginger, what can I add?
If you don’t use fresh ginger, try adding a pinch of chili pepper or if you like, a pinch of pepper.
