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Spinach and Fennel Soup

Spinach with celery and fennel soup can be part of your SlimGenics Weight Loss plan

2 Vegetables, 1/2 Dairy

Ingredients

  • 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