Pureed Fennel Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp coconut oil 1 bulb fennel (should be 2 cups), sliced 1 large onion, diced4 cloves garlic, crushed4 cups broth1 cup almond milk
1. Heat coconut oil in a soup pot, and add fennel, onion and garlic.
2. Saute 5-6 minutes, until onion becomes translucent.
3. Add 4 cups broth, bring to a boil, and simmer for 10-12 minutes, until fennel becomes soft.
4. Pour into large blender, and blend until smooth. Pour back into soup pot once entire batch is fully blended.
5. Add 1 cup non-dairy milk, stir, season with salt, pepper, and pinch of cayenne.
Serving Size: Makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user VEGANNE.
2. Saute 5-6 minutes, until onion becomes translucent.
3. Add 4 cups broth, bring to a boil, and simmer for 10-12 minutes, until fennel becomes soft.
4. Pour into large blender, and blend until smooth. Pour back into soup pot once entire batch is fully blended.
5. Add 1 cup non-dairy milk, stir, season with salt, pepper, and pinch of cayenne.
Serving Size: Makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user VEGANNE.
Nutritional Info Amount Per Serving
- Calories: 91.9
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 217.1 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.8 g
- Protein: 1.6 g
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