CREAMY FENNEL ACORN SOUP
Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.
Makes 2 Servings
Ingredients
• 1 acorn or Hubbard squash
• 1/2 tomato (1/4 cup juice)
• 2 cups soymilk
• 1/4 cup rice syrup
• 1 teaspoon fresh fennel
• 1 teaspoon fennel seed
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup chopped tomato (optional)
• 2 tablespoons plain soy yogurt, as garnish (optional)
• 2 sprigs fresh mint, as garnish (optional)
• 1 teaspoon soy Parmesan cheese, as garnish (optional)
Directions
1. Steam squash (with skin on) and puree.
2. Push tomato through the juicer.
3. In a medium-size saucepan, combine the squash puree, tomato juice, soymilk, rice syrup, fresh fennel, fennel seed, salt, and pepper. Bring to a simmer over medium-low heat and cook, uncovered, for 10-15 minutes.
4. Remove from heat.
5. Add chopped tomato, if desired.
6. Garnish with the yogurt, mint sprigs, and soy Parmesan cheese, if desired.
7. Serve hot or cold.
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