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Carrot Fennel Mystery Soup

Carrot Fennel Mystery Soup

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
eiraena

eiraena

The mystery here is all the yummy goodies hidden in the soup. I cook for a lot of picky eaters and they've never been the wiser; they love this soup! I'm sure you can add other things as well; be creative! Use an apple in place of the pear, if you wish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
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Reviews

Vegetathalas
0

Vegetathalas

6/20/2013

Just all right for us.

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