Fennel Soup

For the fennel soup, carefully open the can of coconut milk and pour about 2 – 3 tablespoons of the solid coconut fat that has settled on top into a soup pot and heat.

Rub the carrot into it and let it brown slowly over medium heat. Then add the soup seasoning and the finely chopped fennel. (Don’t use all of the bright green cabbage, that would be too much. Save only four pieces of it for serving).

Sauté the vegetables a bit, add water and the rest from the can of coconut milk. Cook the fennel soup for about 5 minutes, season to taste and serve.

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