Beet and Fennel Soup
- Number of Servings: 4
Ingredients
Fennel, 1.5 cup, sliced (remove) Onions, raw, 1 cup, chopped (remove) *Canola Oil, 1.5 tbsp (remove) Vegetable Broth, 2 cup (remove) Beets, fresh, 3 beet (2" dia) (remove) Cashew Nuts, dry roasted, .25 cup, halves and whole (remove)
sautee fennel and onion in oil. add broth when they begin to get soft. bring to a boil and add beets. cook for 15-20 minutes, until beets are soft. puree in blender with cashews.
Serving Size: makes 4 2 c servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMATEY.
Serving Size: makes 4 2 c servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMATEY.
Nutritional Info Amount Per Serving
- Calories: 154.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 537.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.7 g
- Protein: 3.2 g
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