Broccoli Fennel soup - Body Ecology

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Broccoli Fennel soup - Body Ecology calories by ingredient

Introduction

A delicious pureed vegetable soup that is not difficult to make & quite low calorie. Comes from Donna Gates "Body Ecology Diet." I eat this soup for breakfast! I alternate it with pureed cauliflower-dill and pureed squash-ginger (recipes to come).

(This is almost the same as "Broccoli with Fresh Fennel Soup" in the Spark recipe database, but that recipe uses the fennel bulb.) A delicious pureed vegetable soup that is not difficult to make & quite low calorie. Comes from Donna Gates "Body Ecology Diet." I eat this soup for breakfast! I alternate it with pureed cauliflower-dill and pureed squash-ginger (recipes to come).

(This is almost the same as "Broccoli with Fresh Fennel Soup" in the Spark recipe database, but that recipe uses the fennel bulb.)

Number of Servings: 8

Ingredients

broccoli - 1 head or about 1.5 lbs broccoli florets

leafy tops from one fennel (save bulb for another recipe)

2-4 onions

4-6 bulbs garlic

1T coconut or olive oil

3-4 T fennel seeds

sea salt & pepper to taste

NOTE: 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.

Directions

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.