• 8servings
  • 96calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 red bell peppers

  2. 2 large fennel bulbs with stalks

  3. 2 tablespoons extra-virgin olive oil

  4. 2 cups chopped leek (about 2 medium)

  5. 1 cup chopped shallots (about 2 large)

  6. 1 tablespoon chopped fresh thyme

  7. 3/8 teaspoon salt

  8. 2 cups fat-free, lower-sodium chicken broth

  9. 1 cup water

  10. 1 bay leaf

  11. 4 ounces fresh spinach

  12. 1/4 teaspoon freshly ground black pepper

  13. 1/2 cup fat-free Greek yogurt

  14. 1 teaspoon grated lemon rind

  15. 1 teaspoon fresh lemon juice

  16. Dash of ground red pepper

Instructions Jump to Ingredients ↑

  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.


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