Broccoli with Fresh Fennel Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large broccoli head (5 cups)1 large onion4-6 cloves of garlic1 tbsp of olive oil1 fennel bulb (2 to 2.5 cups)6 cups of water1 tsp or more to taste of fennel seedsSea salt to tasteScallions and parsley, finely chopped, for garnishFennel aids digestion; be sure to buy a bulb that has a generous amount of the feathery fennel tops.
1. Remove the tough outside layer of the broccoli stems and chop the stems and florets.
2. Saute onion, garlic and fennel seeds in olive oil until onion is translucent.
3. Add broccoli stems and most of the florets, reserving a handful of the smallest ones for later use.
Add fennel and water.
4. Simmer until tender for about 20 minutes.
5. Puree mixture in blender for several minutes until very smooth.
6. Return to pot, adding salt to taste. Add the reserved florets.
7. Simmer 10 more minutes, adjust seasonings. Garnish with parsley, scallions or chopped red bell pepper strips.
Makes 6 servings (1.5 cup each).
Number of Servings: 6
Recipe submitted by SparkPeople user MARIOND.
2. Saute onion, garlic and fennel seeds in olive oil until onion is translucent.
3. Add broccoli stems and most of the florets, reserving a handful of the smallest ones for later use.
Add fennel and water.
4. Simmer until tender for about 20 minutes.
5. Puree mixture in blender for several minutes until very smooth.
6. Return to pot, adding salt to taste. Add the reserved florets.
7. Simmer 10 more minutes, adjust seasonings. Garnish with parsley, scallions or chopped red bell pepper strips.
Makes 6 servings (1.5 cup each).
Number of Servings: 6
Recipe submitted by SparkPeople user MARIOND.
Nutritional Info Amount Per Serving
- Calories: 68.7
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 72.4 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 4.1 g
- Protein: 3.3 g
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