• 120minutes
  • 351calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 garlic cloves , peeled

  2. 3 tablespoons olive oil , divided

  3. 3 leeks , white and pale green parts

  4. 1 fennel bulb , diced

  5. 5 cups low sodium chicken broth (or use vegetable broth)

  6. 3 medium russet potatoes , peeled and diced

  7. 1 tablespoon fresh thyme , chopped fine (or 1 tsp dried thyme)

  8. 1 bay leaf

  9. salt and pepper, to taste

  10. 4 tablespoons nonfat plain yogurt

  11. fennel leaves , chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325F while peeling garlic cloves.

  2. Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.

  3. In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.

  4. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.

  5. Remove bay leaves and discard.

  6. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.

  7. Season with salt and pepper to taste.

  8. Divide among 4 bowls and top each with a tablespoon of yogurt.

  9. Garnish with a bit of chopped fennel leaves, if desired.


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