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Chilled Fennel Soup With Avocado And Cucumber |  Vegetable Day

Approximately 2 servings

  • 2 fennel bulbs, chopped (1 1/4 lb.)
  • 1/2 daikon or handful of radishes (1/4 lb.), chopped
  • 1 bay leaf
  • 1 tsp. ground coriander
  • 1 cup vegetable stock
  • 1/2 cucumber, diced
  • 1 avocado, diced
  • juice of 1/2 lemon
  • place the fennel in a stock pan with 1 tbsp. water and sweat for two minutes over medium high heat
  • add the daikon/radishes, bay leaf, coriander and stock and simmer until the fennel is very tender (20-25 min) & cool
  • puree this mixture in a blender
  • chill in refrigerator
  • mix in the cucumber, avocado and lemon juice (you can also puree these items in, but I like the texture of having the chunks in there)
  • serve
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