Vegetarian

Broccoli Fennel Soup is for Dinner.

Broccoli Fennel Soup takes 20 minutes to prepare.

Broccoli Fennel Soup takes 40 minutes to cook.

Broccoli Fennel Soup makes 6 servings.

The ingredients for Broccoli Fennel Soup are:

Broccoli, fresh, 2 bunch
Fennel, 1 bulb
Vegitarian Vegitable Broth (Organic gluten free), 3 cup
Kale, 2 cup, chopped
Extra Virgin Olive Oil, 2 tbsp
Almonds, dry roasted, 2 oz (22 whole kernels)
Lemon Juice, 1 fl oz

Here is how you make Broccoli Fennel Soup:

Heat oven to 385.Chop up broccoli and Fennel (save the leaves for topping soup) and place on baking sheet. Sprinkle garlic over veggies. Drizzle OO. Sprinkle dash of salt and pepper. Put in the oven for 20 minutes. Pull out and add Kale. Add back into oven for 10-15 minutes. *Make sure Kale doesn't burn*Take out, place in pot and blend to puree. OR use whatever you have to puree the veggies.Then you will puree the almonds in a separate bowl. Once puree'd into powder add to pot.Add lemon.Slowly add the broth to your liking. I like my soup a little thick so I actually only use about 1.5 cups of broth.Bring to a simmer and stir to get everything to marry. When you serve, drizzle a little OO on the top and sprinkle the fennel leaves on top to make it look fancy!Serving Size: 6 bowlsNumber of Servings: 6Recipe submitted by SparkPeople user JZABISH24.

The nutritional information for Broccoli Fennel Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 183.5

• Total Fat: 10.6 g
• Cholesterol: 0.0 mg
• Sodium: 310.1 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 9.2 g
• Protein: 9.4 g

The dietary needs meet for Broccoli Fennel Soup is Vegetarian