This vegan friendly broth made from courgette, fennel, ginger & coconut certainly lives up to its name.
Enjoy this comforting, soothing, tasteful bowl of delicious-ness, perfect for any time of day and throughout the year.
1“ of fresh ginger
1 tsp ground ginger
2 Bay leaves
1 tsp fresh thyme
1 tsp fennel seeds
1 tsp onion seed
1⁄ sheet of nori seaweed
2 stalks of lemongrass
3 fennel bulbs
2 cans coconut milk
1 tbsp coconut oil
1 handful coriander
seasalt & fresh black pepper
Saute onions, leek, fennel, courgette, ginger, lemongrass, spices and herbs in oil with pepper and salt.
Soften and cook for about 10 mins.
Add stock/water and simmer for 45 mins. Add coconut milk and season to taste. Simmer for 5 mins.
You can puree the mixture in a blender for a creamier, smoother soup or leave as a happy, wholesome broth.
Serve in bowls with fresh coriander on top.