Broccoli Fennel soup - Body Ecology
- Number of Servings: 8
Ingredients
broccoli - 1 head or about 1.5 lbs broccoli floretsleafy tops from one fennel (save bulb for another recipe)2-4 onions4-6 bulbs garlic1T coconut or olive oil3-4 T fennel seedssea salt & pepper to tasteNOTE: Since this recipe only uses the feathery top of the fennel, my grocer lets me cut off this part & only buy it (which is much cheaper as it is sold by the weight). Most people are only interested in the bulb, and sometimes you even find fennel for sale with the feathery tops cut off. After making this recipe steadily for years, I finally planted some fennel. I'm not a natural gardener and it's the only thing growing in my poor garden right now. But it has a profusion of the feathery fennel tops and I have all I need. (And don't need to dig up the bulb, which would of course be the end of that fennel plant.)NOTE: The leafy part of fennel was not listed in the spark nutritional database, nor could I find it on the web. So I just listed it as 100 g. of the fennel bulb, which seemed about the right amount of calories, altho the nutrients are no doubt higher in the leaves because you get more of them.
1. Put 4-6 cups water on to boil in kettle
2. Chop onions (I use "pulse" on my food processor), and sauté in large soup pot in 1T coconut oil or olive oil medium heat until translucent. Add 3-4 T fennel seeds near end of cooking. Can add 4-6 bulbs crushed garlic if desired
3. Meanwhile wash & cut broccoli into med-large chunks. If desired, peel stalks and use those too.
4. When onions are ready, add broccoli & fennel leaves, and cover all with boiling water from kettle. Cover & let soup come to a boil & then simmer for 15-30 minutes or so.
5. Puree the soup. I do this in my food processor or blender in batches (putting each batch temporarily into the container I'm going to use to store soup when it's ready, so I don't dirty anything unnecessarily). An immersion blender would probably be easier.
6. Return to pot and season w salt & pepper to taste, and let simmer another 5 minutes or so. I serve w my seasoned pumpkin seeds.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.
2. Chop onions (I use "pulse" on my food processor), and sauté in large soup pot in 1T coconut oil or olive oil medium heat until translucent. Add 3-4 T fennel seeds near end of cooking. Can add 4-6 bulbs crushed garlic if desired
3. Meanwhile wash & cut broccoli into med-large chunks. If desired, peel stalks and use those too.
4. When onions are ready, add broccoli & fennel leaves, and cover all with boiling water from kettle. Cover & let soup come to a boil & then simmer for 15-30 minutes or so.
5. Puree the soup. I do this in my food processor or blender in batches (putting each batch temporarily into the container I'm going to use to store soup when it's ready, so I don't dirty anything unnecessarily). An immersion blender would probably be easier.
6. Return to pot and season w salt & pepper to taste, and let simmer another 5 minutes or so. I serve w my seasoned pumpkin seeds.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.
Nutritional Info Amount Per Serving
- Calories: 65.8
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 30.8 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 4.6 g
- Protein: 3.4 g
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