Makes 4 cup-size servings or 2 large bowl servings


  • 1 Tbsp. coconut oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 thumb-sized piece of ginger, minced
  • 1/2 Tbsp. fennel seeds
  • 1/2 tsp. sea salt, plus more to taste
  • 1/2 tsp. black pepper
  • 3 cups filtered water
  • 1 large yellow turnip, peeled and cubed
  • 1 bulb fresh fennel, chopped, divided
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1 (15-oz) can full-fat coconut milk (about 1 1/2 cups)
  • 1/2 cup hemp seeds, for garnish
  • 1/2 cup fresh cilantro, finely chopped, for garnish


    In a skillet, melt the oil over medium heat. Add the onion and cook, stirring until softened, about 3 minutes. Add the garlic, ginger, fennel seeds and salt and pepper and stir until the garlic is fragrant, about 2 to 3 minutes.

    Transfer to a slow-cooker. Stir in the filtered water. Add the turnip, fennel, cumin, cinnamon and cardamom to the slow-cooker, stirring so all of the ingredients are well coated with the spices.

    Cover and cook on low for 6 hours or on high for 3 hours, until the turnip is tender. Stir in the coconut milk and puree the soup using an immersion blender in the slow-cooker, or transfer the soup to a high-speed blender and blend in batches if necessary. Season to taste with sea salt.

    Ladle the soup into bowls and garnish with hemp seeds and chopped cilantro.

    From Vegan Weight Loss Manifesto by Zuzana Fajkusova & Nikki Lefler, Page Street Publishing Co. 2017.

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