This creamy and nourishing soup is packed with an array of vegetables, providing a good source of fiber to feed your gut and support the immune system. The bone broth base provides a source of glycine, which is an amino acid that helps reduce inflammation in the gut.
For a plant-based option, substitute water or vegetable broth for the bone broth and use tofu in place of the feta.
Serves 4
Ingredients:
For the soup:
- 2 small butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 small cauliflower, cut to florets
- 1 fennel bulb, cut into 8 segments
- 1 bulb garlic, top sliced off to show cloves
- 5 sage leaves
- ¼ cup avocado oil
- 1 cup filtered water or chicken bone broth
For the feta crisps:
- 7 ounces sheep or goat feta, crumbled (or extra-firm tofu)
- ¼ cup pepita seeds
- 2 teaspoons fennel seeds
- 1 teaspoon chili flakes
To garnish:
- Chives, thinly sliced
Directions:
- Preheat the oven to 425°F.
- Place squash, cauliflower, fennel, garlic, and sage in an oven-safe baking dish that has a lid. Drizzle veggies with avocado oil and transfer into the oven to bake for 1 hour, without lid, shaking the pan and covering with the lid halfway through.
- Meanwhile, make the feta crisps by placing parchment paper on a baking sheet. Place feta on the sheet, then top with pepita seeds, fennel seeds, and chili flakes. If using tofu, add a drizzle of olive oil and toss to combine before topping with the seeds and chili flakes.
- Transfer the baking sheet into the oven and bake for 20 minutes, until the edges are slightly golden. Remove from the oven and let it cool completely before breaking into pieces.
- After the veggies have been baking for an hour, remove from the oven and transfer into a high-speed blender such as a Vitamix. Be sure to separately squeeze the garlic into the blender and discard the peel.
- Add desired liquid and blend until smooth. You can add more or less liquid depending on the desired consistency.
- Transfer soup into bowls, top with feta crisps, and garnish with chives, if desired.
Recipe Source: https://drhyman.com/blogs/content/fennel-butternut-soup-with-feta-crisps
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