I don't know what came over me yesterday. I had this insane craving for soup on a hot summer day. Strange, I know. After wondering around the produce aisle I came up with this idea. a Puree-ed spinach and fennel soup. Light enough for summer and tasty enough for... well... me. lol
Both the husband and the child were not impressed. 
I got a "ewwwww green soup" from little guy and the husband said it looked "strange." However hubby was brave enough to give it a taste. He liked it but would never choose it over, say, Chicken Noodle. Hey.. that's ok.. more for me! 😉
- 1 tsp olive oil (5g)
- 1 small to medium vidalia onion chopped
- 1 fennel bulb with stalks and leaves chopped
- 2 celery stalks chopped
- 2 14.5 oz cans of chicken broth (or veggie)
- 4 cups raw baby spinach (about ⅓ of an average bag)
In a large pot heat the tsp of olive oil over medium high heat. Add the onion, fennel, and celery with a pinch of salt.
Sauté for about 10 minute stirring occasionally.
Add the broth and bring to a boil. Boil for about 10 minutes until all the veggies are soft.
Transfer the cooked soup in batches to the blender or use a hand blender (mine broke 🙁
Once liquified add the baby spinach and continue to blend until smooth.
serve!
The entire recipes makes just a bit over 6 cups. I'll do the nutritional information per cup but just so you know, 2 cups is only 1 point! 🙂
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 6 | 1 Cup | |||
| Calories | Fat | Fiber | WWPs | |
| 52 | 1g | 3g | old: .5 | new: 2 |
| Sugar | Sat Fat | Carbs | Protein | |
| 7g | 0g | 18g | 5g | |
Hi Roni,
I LOVE this soup. I have to say though that I love most of your recipes ;o) I am somewhat creative in the kitchen also and its great to see what new ideas I can borrow from you. My husband said the same thing as your hubby and little one about the color but I don't care. It is a great addition to a sandwich at work or for an afternoon snack when you don't want to use many points but need "something". Thanks for all of your creative ideas!!
Oh no! I hope you didn't burn yourself. The trick is to cover the blender with a kitchen towel instead of the top. That helps with the heat.
Glad you liked it!
I made the soup tonight and it was very good. I've always wanted to try fennel soup. I added lots of pepper and also some garlic.
I had an explosion in the kitchen while blending. The heat of the soup blew the top off the blender! It was worth it though. 🙂
Not really. There's a hint of it but when you cook it and mix it with the celery, onion and spinach it creates this wonderful fresh summery experience. If that makes any sense. lol
love, love, love the color! Beautiful. I am going to give this a try -- thanks for always posting and taking photos!
Sounds good, but does it taste like licorice?
LOL this looks soo good. I want to poach an egg and plop it in the middle. Something about green eggs 😀
I think I know what your feeling with the soup deal. I have been craving soup for the last week, I finally gathered up all the ingredients I need to make a corn chowder. I kept forgetting to grab a bottle of bayleaves at the store and I need them for the soup. It doesn't taste the same without it.
I'm sure it would be good chunky too!
You are genius...and I'm going to learn how to cook from YOU. HA!
AWESOME! I'm so glad you tried it and thanks for letting me know. I often wonder if I'm the only one that likes these kinds of dishes.
Ok so I tried the soup and it is so good!It's been a long time sense I've been excited about a recipe! I had it with a corn bread Vita Top muffin, what a perfect 2 point snack. Thanks Roni! I can never come up with cool stuff like that:)
I think it looks pretty cool! Thanks! I was just gonna look up different 0-1 point soups. I'm gonna try it!