Fennel and Spinach Soup with Roasted Pepper Yogurt

Name: Fennel and Spinach Soup with Roasted Pepper Yogurt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 2 larges fennel bulbs with stalks; 1 Tbsp chopped fresh thyme; 118 milliliters fat-free Greek yogurt; 1 Dash ground red pepper; 473 milliliters chopped leek (about 2 medium); 1 teaspoon fresh lemon juice; 1 teaspoon grated lemon rind; 473 milliliters fat-free, lower-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 2 red bell peppers; 0 teaspoons salt; 237 milliliters chopped shallots (about 2 large); 113 grams fresh spinach; 237 milliliters water

You can never have too many soup recipes, so give Fennel and Spinach Soup with Roasted Pepper Yogurt a try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 89 calories, 4g of protein, and 4g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have lemon juice, leek, fennel bulbs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat broiler.

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Broiler

Cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a paper bag; fold to close tightly.

Let stand 10 minutes. Peel and chop; set aside.

Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside.

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Fennel

Ground Meat

Remove and discard stalks.

Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.

Heat oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally.

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Fennel Bulb

Leek

Salt

Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper.

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Black Pepper

Bay Leaves

Spinach

Broth

Water

Remove from heat; cover and let stand 5 minutes at room temperature.

Pour half of fennel mixture into a blender.

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Fennel

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Blender

Pour into a large bowl. Repeat procedure with remaining fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.

Ingredients you will need

Fennel

Soup