experiencelifemag.com Print › | Back › Creamy Fennel Soup Makes 8 cups Presented by Conscious Cuisine November 2009 1/4 tsp. olive oil 1 cup diced onion 1/2 cup diced celery 1 tsp. minced fresh garlic 4 cups sliced fennel bulbs and chopped fennel stems (about two medium bulbs) 2 cups diced Yukon Gold potatoes 2 tsp. dried thyme 1 bay leaf 1/4 tsp. sea salt 1/2 tsp. freshly ground black pepper 1/4 tsp. nutmeg 2 quarts vegetable stock Heat a large stockpot over high heat and then add olive oil. Stir in the onions, celery, garlic and fennel. Sauté until the onions are translucent, about three to five minutes.   Stir in the potatoes, spices and vegetable stock. Bring to a boil; reduce heat and simmer until potatoes and fennel are tender. Transfer to blender or food processor, blend until smooth, and season with salt, pepper and nutmeg. Per serving (1 cup):  Calories 70; Protein 2 g; Total Fat 0 g; Saturated Fat 0 g; Carbohydrates 17 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 430 mg

Creamy Fennel Soup

Makes 8 cups

• 1/4 tsp. olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1 tsp. minced fresh garlic
• 4 cups sliced fennel bulbs and chopped fennel stems (about two medium bulbs)
• 2 cups diced Yukon Gold potatoes
• 2 tsp. dried thyme
• 1 bay leaf
• 1/4 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. nutmeg
• 2 quarts vegetable stock

Heat a large stockpot over high heat and then add olive oil. Stir in the onions, celery, garlic and fennel. Sauté until the onions are translucent, about three to five minutes.  

Stir in the potatoes, spices and vegetable stock. Bring to a boil; reduce heat and simmer until potatoes and fennel are tender. Transfer to blender or food processor, blend until smooth, and season with salt, pepper and nutmeg.

Per serving (1 cup): 
Calories 70; Protein 2 g; Total Fat 0 g; Saturated Fat 0 g; Carbohydrates 17 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 430 mg

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