BEET AND FENNEL SOUP
Ingredients
• 1 teaspoon canola oil
• 5 beets, peeled, cored, and chopped
• 3 fennel bulbs, cored, stems removed, and chopped
• 8 ounces onions, diced (about 1 large onion)
• 2 ounces carrots, diced (about 1 small carrot)
• 2 ounces celery, diced (about 1 large celery stalk)
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 5 to 6 cups chicken stock (low-fat and low-sodium)
• 2 tablespoons fresh orange juice
• Salt and pepper to taste
Directions
Heat the oil in a large pan over high heat. Add the onions and saute until translucent. Add the carrots, celery, garlic, and saute for 2 minutes. Add the beets, fennel, ginger, stock, orange juice, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Using a blender, puree the soup adding enough stock to obtain the right consistency. Season to taste and refrigerate for 2 hours before serving.
The soup may be refrigerated up to 5 days.
The soup may be frozen up to 1 month.
Chicken stock may be substituted with vegetable stock.
Nutrition
Serving Size: about 8 ounces
Per Serving: 118 Cal (11% from Fat, 23% from Protein, 66% from Carb); 7 g Protein; 2 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 21 g Carb; 7 g Fiber; 4 g Sugar; 160 mg Calcium; 3 mg Iron; 874 mg Sodium; 0 mg Cholesterol
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