Pureed Fennel Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pureed Fennel Soup calories by ingredient
Number of Servings: 4
Ingredients
-
1 Tbsp coconut oil
1 bulb fennel (should be 2 cups), sliced
1 large onion, diced
4 cloves garlic, crushed
4 cups broth
1 cup almond milk
Tips
Instead of fennel/onion/garlic, other options are carrot/ginger/garlic, or broccoli/onion/garlic, or cauliflower/onion/garlic/turmeric. White beans can also be added to the puree for extra thickness/protein. Toasted legumes also make nice 'croutons' for this dish.
Directions
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.