Fennel smoothie

July 7, 2011  • 

 

Sweltering heat that makes you want to dunk in the pool all day; this cold and refreshing soup, great for one’s digestive health by the way, is one way to deal with these  temperatures.

As easy as 1,2,3, this  is a recipe from Mercotte, one of my favorite French bloggers and macaron-teacher extraordinaire.


Considering the medicinal benefits of both yogurt and fennel, this soup is hard to pass up; plus it is made in minutes.

INGREDIENTS: 2 servings

  • 1 fennel bulb
  • 8 ounces of yogurt
  • Spices: salt, to taste; 1 tablespoon  of curry or cumin; 1  teaspoon of paprika or Aleppo pepper.
  • 4  cloves of garlic, mashed (optional)
  • Garnishes: fennel, raw pumpkin seeds, toasted nuts of your choice.

METHOD:

  1. Cut the stalks and root of the fennel bulb; remove the tough outer layer and reserve for another use. Quarter the inner bulb and place in a blender of food processor.
  2. Blend with the yogurt and spices until smooth; add a couple of ice cubes if desired. Serve cold.

 

NOTE: To offset the extreme healthfulness of this soup, I had it with potato and corn chips!



Comments

16 Comments  •  Comments Feed

  1. Claudia says:

    Okay – I wasn’t sure. Fennel smoothie???? But I’m liking it with the yogurt. And the heat (outside).

  2. Chris @ HyeThymeCafe says:

    My grandmother used to make a lot of yogurt soup when I was little. I didn’t care for it back then, but haven’t gotten around to trying it as an adult. This version with the fennel sounds very interesting! 🙂

  3. Joan Nova says:

    Love fennel — wonderful idea and it looks so pretty.

  4. Rosa says:

    An interesting and unusual recipe! I love fennel, so I’m sure I’d enjoy that smoothie.

    Cheers,

    Rosa

  5. Caffettiera says:

    I guess if you add a little water to it, it could be a fennel flavoured version of ayran, which is my favourite drink when it is that hot. I love Mercotte’s blog as well.

  6. Nuts about food says:

    I like fennel and yogurt and cold soups. I am just wondering how strong the aniseed taste is? It is a very original idea, sounds good.

  7. Nadege says:

    Mercotte’s blog is so lovely! I love this fennel soup recipe. So easy and very healthy.

  8. Louise says:

    This sounds great- a nice twist on the more traditional cucumber and yoghurt soup.

  9. Sonia Rumzi says:

    Joumana, that sounds incredible. Those Lebanese cooks are just amazing! Love your videos by the way. Have been watching and sharing them all over. 🙂

  10. Scienter says:

    I might actually drink this for breakfast! I don’t like cooking in the morning before work, I’d rather sleep. This looks like it could be thrown together pretty quickly as an accompaniment to my usual Greek yogurt or dried fruit.

  11. Bria @ WestofPersia says:

    Though I’m not a big fennel fan, I might just have to try it again in this recipe. This looks so cooling, elegant, and simple. And I love how you “offset” the soup’s healthful qualities. A very balanced approach,my friend!

  12. Magic of Spice says:

    You are too funny with “offsetting the extreme healthfulness of this soup”, I would probably do the same 🙂
    This is a FANTASTIC combination…love it!

  13. Katsukhan says:

    Sounds great!

  14. Oui, Chef says:

    I am a big fan of breakfast – fruit smoothies, but have never thought to make a savory one. I adore fennel and MUST give this a try. Brilliant! – S

  15. domi says:

    ça me plaît beaucoup….ça a l’air super bon

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