Carrot, Leek And Fennel Soup Recipe
Servings: 6
Ingredients
- 1 Tbsp. Extra Virgin Extra virgin olive oil *Note
- 1 x Fennel Bulbs Trim, Slice
- 1 lb Leeks White Only, Abt 2 C
- 1 lb Carrots Minced, Abt 3 C
- 6 c. Nonfat Chicken Broth Low Sodium
- 1 c. Skim Lowfat milk Or possibly Low Fat Salt And Pepper To Taste
Directions
- *NOTE: You may omit the oil and sweat fennel and leeks in a little water.
- Heat oil in a large saucepan. Add in fennel and leeks. Stir over low-medium heat 3 - 4 min or possibly till leeks have softened. Continue cooking, stirring frequently but not continuously, 10 min or possibly till vegetables are wilted. Watch them carefully so they do not scorch.
- Stir in carrots and broth. Over high heat, bring to a boil and cook 30 seconds. Reduce heat and simmer 30 min or possibly till carrots are quite soft.
- Puree soup in a blender and stir in lowfat milk. Season to taste with salt and pepper and serve warm in 6 individual bowls.
- NOTES : This was really, really good!! I wouldn't hesitate to make it again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 6 servings | |
| Calories 120 | |
| Calories from Fat 35 | 29% |
| Total Fat 3.98g | 5% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 142mg | 6% |
| Potassium 545mg | 16% |
| Total Carbs 16.06g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.88g | 5% |
| Protein 7.3g | 12% |
