Fennel Soup – {WAY} More Than Meets the Eye

This is actually one of my favorite things I’ve made to date. I was curious, and purchased a bulb of fennel, but really had no reference as to what to make, but for some reason my mind kept wandering back to soup. It’s fun to experiment with different foods, but this girl had never even eaten, let alone cooked fennel. Ever {shame on me! This is what I’ve been missing all these years?!}. But I think those itty-bitty food instincts kicked in when soup was calling out to me.

Fennel is just an absolutely amazing vegetable. It has LOADS of health benefits – more than I’ve probably ever seen in one little plant. Yep. Again, power food is the term here. According to the website Organic Facts, “the health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, eye care, etc.” WHOA – that’s a mouthful! Click the link above to see an in-depth look at this wondrous bulb.

Here’s what I did:

1/2 Fennel Bulb, roughly chopped

1/2 C of Chopped Onions

1 C of Frozen Peas, thawed

1/3 C of Frozen Butternut Squash cubes, thawed

1 1/2 C of Chicken {or vegetable, to make it vegan} stock

S&P to taste

A Drizzle of Olive Oil

Set your stove on medium-high heat, and drizzle in some olive oil, a couple TBSP of water, and toss the coarsely chopped fennel bulb in. Cover. After a couple of minutes of letting the water tenderize the fennel, toss in the onions, cover. After another couple of minutes, throw in the butternut squash. Do not cover. If the pan is getting dry, and the squash starts sticking, you can add a little more water. When everything is nice and tenderly sauteed, take the pan off the heat.

In a blender or food processor, blend 1/2 the peas and 1/2 the stock together with about 1/2 C of the cooked veggie mix. Pour into a separate bowl, and toss the remaining peas, stock and veggies into the blender, and blend until smooth. Pour the pureed mixture that we set aside back into the blender, add a good helping of pepper {1/2 – 1 TBSP} and salt to taste {I used a couple teaspoons}. Once again, blend until everything is nicely mixed. Pour into two bowls, and microwave to heat the soup to your hearts content {because putting piping hot food into a blender could be dangerous}. Garnish with a little pepper on top.

Not only was this soup so simple to create, let me tell you – the fennel is delicious! It has a slight anise flavor, and paired with the black pepper, it gives a pleasing little kick. I will continue to come back to this soup, especially when cooler weather begins to greet us.

Not only does this soup have exceedingly monumental health factors, but this whole recipe is for two servings! Yep, you get a giant bowl of this enchanting emerald-green soup for – get this – just 145 calories {or eat the whole thing as a meal}! Not to mention 3/4 of your daily need for vitamin A, and 6 – count ’em, SIX – grams of protein!

Double the recipe to serve 4.

Enjoy!

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