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.
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|
|52||1g||3g||old: .5||new: 2|