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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 7.9 g
  • Cholesterol: 1.8 mg
  • Sodium: 721.0 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 7.6 g

View full nutritional breakdown of Fennel & Spinach Soup with Roasted Red Pepper Yogurt calories by ingredient
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Fennel & Spinach Soup with Roasted Red Pepper Yogurt

Submitted by: PETUNIAPIG

Introduction

From Cooking Light December 2010 issue

http://find.myrecipes.com/rec
ipes/recipefinder.dyn?action=displayRe
cipe&recipe_id=50400000108370
From Cooking Light December 2010 issue

http://find.myrecipes.com/rec
ipes/recipefinder.dyn?action=displayRe
cipe&recipe_id=50400000108370

Number of Servings: 4

Ingredients

    2 red bell peppers
    2 large fennel bulbs with stalks
    2 tablespoons extra-virgin olive oil
    2 cups chopped leek (about 2 medium)
    1 cup chopped shallots (about 2 large)
    1 tablespoon chopped fresh thyme
    3/8 teaspoon salt
    2 cups fat-free, lower-sodium chicken broth
    1 cup water
    1 bay leaf
    4 ounces fresh spinach
    1/4 teaspoon freshly ground black pepper
    1/2 cup fat-free Greek yogurt
    1 teaspoon grated lemon rind
    1 teaspoon fresh lemon juice
    Dash of ground red pepper
    Dash of salt

Directions

1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop; set aside.

2. Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.

3. Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.

4. Pour half of fennel mixture into a blender (or use immersion blender). Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.

5. Combine roasted bell peppers, yogurt, lemon rind, lemon juice, pinch of salt and ground red pepper in a food processor; process until smooth.

6. Ladle about 1 1/2 cups of soup into each of 4 bowls; top each serving with 2 tablespoons yogurt mixture. Garnish with fennel fronds.



Number of Servings: 4

Recipe submitted by SparkPeople user PETUNIAPIG.






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Member Ratings For This Recipe

  • A beautiful green puree with a terra cotta garnish sauce. Mild and delicious. Even better COLD! - 7/13/11

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