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Kabocha Squash, Fennel + Ginger Soup W/ Spicy Coconut Cream (v + Gf)
DOLLYANDOATMEAL.COM21Ingredients
105Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 kabocha squash (halved and seeds removed)
- 1 leek (large, or 2 small, white and light green parts sliced)
- 1 clove garlic (chopped)
- 1 fennel bulb (small, cored and sliced, reserve some fronds for garnish, optional)
- 1 knob fresh ginger (about 3/4 of an inch big, peeled and roughly chopped)
- 2 tsp. fresh oregano (or 1 teaspoon dry)
- 1 bay leaf
- 1 Tbsp. olive oil
- 1 Tbsp. coconut oil
- 5 cups water (filtered, alternatively you could use low sodium vegetable broth - see notes above)
- 1 tsp. fine grain sea salt
- freshly ground pepper
- 1 cup coconut cream (spicy)
- 1 1/2 tsp. fresh lemon juice
- 1 can organic coconut milk
- 1 tsp. fresh lemon juice
- 1 pinch salt
- 1/8 tsp. cayenne pepper
- coconut cream (leftover spicy)
- poppy seeds
- fennel fronds
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat43g215% |
| Trans Fat |
| Cholesterol |
| Sodium750mg31% |
| Potassium1190mg34% |
| Protein7g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber9g36% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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