2 Vegetables, 1/2 Dairy
- 1 red bell pepper
- 1 small fennel bulb with stalk
- 6 green onions, chopped
- 1 tsp. dried thyme
- 1/2 tsp. Morton® Lite Salt
- 2 cloves garlic, minced
- 2 cups water
- 1 pkg. Chicken Bouillon Soup Mix
- 1 bay leaf
- 2 cups fresh baby spinach
- 1/4 tsp. freshly ground black pepper
- 1 tsp. apple cider vinegar
- 1/2 cup fat-free Greek yogurt
- 1 tsp. grated lemon rind
- 1 tsp. fresh lemon juice
- Dash of cayenne pepper
Preheat broiler. Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten with hand and spray lightly with zero-calorie cooking spray. Broil 8-10 minutes or until blackened. Place in a paper or plastic zip-top bag, seal and set aside for 10 minutes. Remove peel and chop peppers. Set aside.
Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 teaspoons; set aside. Remove and discard stalks. Cut bulb in half lengthwise, removing core, and chop bulb to equal about 1 cup.
Heat large saucepan over medium-high heat. Coat with cooking spray and add chopped fennel bulb, green onions, thyme and salt. Cook for 2 minutes, stirring. Add garlic and cook until fragrant. Reduce heat to medium-low and cover, cooking 5-8 minutes, stirring occasionally. Add water, bouillon and bay leaf; bring to a boil. Cover, reduce heat and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.
Pour fennel mixture into a blender and blend until smooth. Return pureed soup to pan; heat over medium heat for 2 minutes or until thoroughly heated. Add apple cider vinegar. Combine roasted bell peppers, yogurt, lemon rind, lemon juice and cayenne pepper in a food processor and process until smooth. Divide soup between bowls and top each with half of yogurt mixture. Garnish with reserved fennel fronds.
Makes 2 servings