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Photo: José Picayo; Styling: Jocelyne Beaudoin Photo by: Photo: José Picayo; Styling: Jocelyne Beaudoin

Fennel and Spinach Soup with Roasted Pepper Yogurt

You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.

Cooking Light DECEMBER 2010

  • Yield: 8 servings

Ingredients

  • 2 red bell peppers
  • 2 large fennel bulbs with stalks
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped leek (about 2 medium)
  • 1 cup chopped shallots (about 2 large)
  • 1 tablespoon chopped fresh thyme
  • 3/8 teaspoon salt
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • 4 ounces fresh spinach
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fat-free Greek yogurt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • Dash of ground red pepper

Preparation

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 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop; set aside.

2. 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.

3. Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally. 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. Remove from heat; cover and let stand 5 minutes at room temperature.

4. 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. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.

5. Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.

6. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 2 tablespoons yogurt mixture. Garnish with fennel fronds.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 255mg
  • Calcium: 73mg
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