Last time the household made this soup, it failed. Therefore I urge you to read the tip in the end! Also, during the day I received a GREAT tip from Birgitta Höglund, a swedish Paleo blogger, to take the edge of the coconut flavor (which I, to be honest, can do without). You’ll find the tip in the recipe.
(4 servings of slurping)
2 small onions, or 1 large
butter or coconut fat
1,5 l (6,3 cups) water
2 vegetable stock cubes
2 dl (0,8 cups) white, dry wine
4 dl (1,6 cups) coconut milk
6-10 drops of lemon juice
4 drops of balsamic vinegar
salt and pepper
This is how
1. Chop onions and fry in a (soup) pan with butter or coconut fat.
2. Slice the fennel in thin slices so that you cut the strings in the fennel, and take away the green part (this is super stringy which will not be good in the soup). Throw it in the pan with the onions.
3. Add water, stock cubes and wine. Let boil 30 min.
4. Blend with hand blender until really smooth.
5. Add coconut milk and balsamic vinegar, let boil a couple of minutes and do one last blend.
6. Here’s how you remove coconut flavor: add drops of lemon (the balsamic vinegar also helps). With or without coconut removal, I often use lemon in my soup since it gives a nice sting to the soup which I really appriciate.
Make sure you slice the fennel really good (according to point 2), if you get sloppy on this, you will have trouble with strings in your soup. Even though it might save you a floss, it is not worth it.