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'Tis the Season for Sniffles and Soup
Ingredients
  • 1 tsp fennel seeds (lightly toasted in a small cast iron skillet)
  • 1 tsp Penzys Pie Spice (or your own blend of cinnamon, allspice, anise and clove)
  • 2 tsp lemon zest and 1 tbsp lemon juice
  • 2 large knobs of fresh ginger (coarsely grated and secured in a small linen sachet)
  • 4 cups stock (chicken or vegetable)
  • 1 bulb fresh fennel (chopped)
  • 6 to 8 large carrots (peeled)
  • 1 tbsp. coconut oil
  • 1 medium sweet onion (chopped)
  • 1 cup almond or coconut milk (avoid dairy if you have phlegm)
Steps
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