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Zucchini and Fennel Soup with Roasted Red Pepper Puree

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Zucchini and Fennel Soup with Roasted Red Pepper Puree

Zucchini and Fennel Soup with Roasted Red Pepper Puree

Zucchini and Fennel Soup with Roasted Red Pepper Puree is a gluten free, dairy free, and primal soup. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 105 calories. This recipe serves 6. Head to the store and pick up pepper, salt, bell peppers, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

1
Preheat broiler.
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BroilerBroiler
2
Cut bell peppers in half lengthwise; discard seeds and membranes.
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Bell PepperBell Pepper
SeedsSeeds
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened.
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PepperPepper
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place in a zip-top plastic bag; seal.
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Ziploc BagsZiploc Bags
5
Let stand 20 minutes. Peel and cut into strips.
6
Place peppers in beaker of an immersion blender; add oil. Puree until smooth.
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PeppersPeppers
Cooking OilCooking Oil
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Immersion BlenderImmersion Blender
7
Transfer puree to a bowl. Stir in 1/8 teaspoon salt and 1/8 teaspoon black pepper.
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Black PepperBlack Pepper
SaltSalt
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BowlBowl
8
Heat a large, heavy saucepan over medium-low heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Sauce PanSauce Pan
Frying PanFrying Pan
9
Add onion to pan; cover and cook 5 minutes or until tender, stirring occasionally.
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OnionOnion
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Frying PanFrying Pan
10
Add sliced fennel and fennel seeds to pan; cover and cook over medium-low heat 8 minutes or until sliced fennel is tender. Increase heat to medium-high.
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Fennel SeedsFennel Seeds
FennelFennel
Equipment you will use
Frying PanFrying Pan
11
Add zucchini and garlic to pan, and cook 3 minutes, stirring constantly.
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ZucchiniZucchini
GarlicGarlic
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Frying PanFrying Pan
12
Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
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VegetableVegetable
BrothBroth
13
Place vegetable mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in beaker of an immersion blender; puree until smooth.
Ingredients you will need
Black PepperBlack Pepper
VegetableVegetable
SaltSalt
Equipment you will use
Immersion BlenderImmersion Blender
14
Pour 1 cup soup into each of 6 bowls; top each serving with 1/3 cup pepper puree.
Ingredients you will need
PepperPepper
SoupSoup
Equipment you will use
BowlBowl
DifficultyHard
Ready In45 m.
Servings6
Health Score55
Dairy FreeGluten FreeVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsFallWinter
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