Name: Cleansing Turnip & Fennel Soup
Yield: Makes 4 servings
Ingredients: 1 tablespoon tomato paste; ¼ teaspoon red pepper flakes or to your preference; 1 medium turnip, peeled and diced (about 4 cups); 1 teaspoon dried basil; Black pepper; 2 teaspoons dried oregano; 1 tablespoon ground fennel seed; 5 garlic cloves, minced; 1 large fennel bulb, trimmed and diced; 1 large yellow onion, diced; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon sea salt or to taste; 1 cup finely chopped kale or baby spinach; 6 cups low-sodium vegetable broth; 2 celery stalks, diced; 2 carrots, diced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This nutrient-rich soup is perfect after times of indulgence, when you’re looking for something light but still comforting and tasty. Fresh fennel and spices make this soup wonderfully flavorful and satisfying. Keep this all-veggie soup in rotation.

Ingredients

1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced

Method

Preparation

In a large pot, sauté the onion, carrots, celery, and fennel bulb with about ¼ cup water for 7 to 10 minutes, adding water as needed to prevent burning.
Add the garlic, ground fennel seed, oregano, basil, and red pepper flakes. Stir and sauté for ano