Fennel, Leek And Spinach Soup Recipe
Servings: 8
Ingredients
- Ideal for any spring occasion.
- 6 Tbsp. (3/4 stick) unsalted pareve margarine
- 6 c. minced fresh fennel bulbs
- 4 c. minced leeks (white and pale green parts only)
- 6 c. chicken broth
- 2/3 c. (packed) fresh spinach leaves
Directions
- Heat margarine in large pot over medium heat. Add in fennel and leeks. Saute/fry till just translucent/soft, about 15 min. Add in broth to cover pot. Simmer till vegetables are tender, about 20 min.
- Puree soup in small batches in blender till smooth, adding spinach to last batch before pureeing. Return soup to same pot. Season with salt and pepper.
- (Can be prepared 1 day ahead. Chill till cool, then cover and keep refrigerated.)
- Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
- serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 8 servings | |
| Calories 39 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 309mg | 13% |
| Potassium 372mg | 11% |
| Total Carbs 6.91g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.76g | 1% |
| Protein 2.65g | 4% |
