Grapefruit and Fennel Consommé

Look no further for a pretty morning detox soup.

Hints of licorice from the fennel are paired with the sweet bitterness of the grapefruit to create a new kind of soup.

Level: Easy


  • 1 tbsp. olive oil
  • 1 small bulb fennel, thinly sliced (about 4 cups)
  • 4 red grapefruits, segmented and chopped into bite-size pieces and juice reserved (about 4 cups flesh and 1 cup juice)
  • 1 tsp. grated orange peel
  • 1 c. water
  • 2 tbsp. chopped fresh dill


  1. In a medium skillet over medium heat, warm the oil.
  2. Cook the fennel, salt, and pepper, stirring frequently, for 8 minutes, or until the fennel starts to caramelize.
  3. Add a splash of water and allow the steam to cook the fennel for 1 minute.
  4. In a large bowl, combine the fennel, grapefruit juice and segments, orange peel, water, and dill.
  5. Ladle into bowls and chill in the refrigerator for 1 hour or overnight. Enjoy chilled.

Reprinted with permission from Soup Cleanse Cookbook © 2016 by Nicole Centeno, Rodale, Inc.

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