Fennel & Spinach Soup with Roasted Pepper Yogurt

Number of Servings: 8 (260g)
Active Time: 15 min.
Total Time: 50 min.

Ingredients

  • 2 red bell peppers
  • 2 large fennel bulbs with stalks
  • 2 Tbsp. extra-virgin olive oil
  • 2 cups chopped leeks (about 2 medium)
  • 1 cup chopped shallots (about 2 large)
  • 1 Tbsp. chopped fresh thyme
  • ⅜ tsp. salt
  • 2 cups fat-free, low-sodium vegetable broth
  • 1 cup water
  • 1 bay leaf
  • 4 oz. spinach
  • ¼ tsp. freshly ground black pepper
  • ½ cup plain, fat-free Greek yogurt
  • 1 tsp. grated lemon rind
  • 1 tsp. fresh lemon juice
  • Dash of ground red pepper

Directions

  1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil until blackened (15 minutes).
  2. Place broiled pepper halves in a paper bag, fold to close tightly, and let stand until cooled (10 minutes). Peel and chop; set aside.
  3. Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.
  4. Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook, stirring occasionally (10 minutes).
  5. Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer (12 minutes). Discard bay leaf.
  6. Stir in spinach and black pepper. Remove from heat; cover and let stand at room temperature (5 minutes).
  7. Pour half of fennel mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining fennel mixture.
  8. Return pureed soup to pan; heat over medium heat until thoroughly heated (2 minutes).
  9. Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.
  10. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 2 tablespoons yogurt mixture. Garnish with fennel fronds.

Nutrition Facts

8 servings per container

Serving Size 260g

Amount per serving
Calories 105
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Cholesterol 1mg 0%
Sodium 200mg 9%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 7g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 4g
Protein 4g
Vitamin D 0mcg 0%
Calcium 92.5mg 8%
Iron 1.9mg 10%
Potassium 525mg 10%
Vitamin A 181.8mcg 20%
Vitamin C 55.1mg 60%
Vitamin E 1.9mg 15%
Vitamin K 122.3mcg 100%
Thiamin 0.1mg 8%
Riboflavin 0.1mg 8%
Niacin 1.3mg 6%
Vitamin B6 0.3mg 20%
Folate 83.3mcg 21%
Vitamin B12 0.1mcg 4%
Biotin 0.4mcg 0%
Chloride 37.8mg 2%
Pantothenate 0.4mg 0%
Phosphorus 85.4mg 6%
Iodine 0.6mcg 0%
Magnesium 39.4mg 10%
Zinc 0.5mg 0%
Selenium 2.5mcg 4%
Copper 0.1mg 10%
Manganese 0.5mg 20%
Chromium 0mcg 0%
Molybdenum 7.5mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Fennel, Red Bell Pepper, Water, Leeks, Shallots, Spinach, Plain Nonfat Greek Yogurt (skim Milk, Active Bacterial Culture, Vitamin As Palmitate, Vitamin D3), Olive Oil, Lemon Juice, Thyme, Salt, Lemon Peel, Black Pepper, Bay Leaf, Chili Pepper.

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