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Ingredients
1 ½ tablespoons olive oil
16 cups spinach leaves, stemmed, washed and torn
1 medium onion, peeled and chopped
1 large fennel bulb, trimmed and thinly sliced
1 ½ cups chicken broth, homemade or low-sodium canned
5 cloves roasted garlic, peeled
½ cup lowfat milk
¼ cup plus 4 teaspoons plain nonfat yogurt
1 tablespoon fresh lemon juice
1 ½ teaspoons salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
21 grams carbs; 5 milligrams cholesterol; 172 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 873 milligrams sodium; 9 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of oil in a large pot over medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.
- Step 2
Heat tablespoon of oil in a large, nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the fennel and cook, stirring often, until lightly browned, about 7 minutes. Add 1 ½ cup of broth, lower heat and cook until fennel is tender, about 10 minutes.
- Step 3
Coarsely puree the spinach, fennel mixture and roasted garlic in a food processor. Scrape into a large saucepan and stir in the remaining broth, the milk and i cup of yogurt. Place over medium heat until hot. Stir in the lemon juice, salt and pepper. Divide among 4 bowls and top with a teaspoon of yogurt. Serve immediately.
Private Notes
Comments
Left out milk (but kept in whole fat plain yogurt - who eats nonfat anymore!?) and subbed 1/2 a vegetable bouillon for chicken broth, immersion blended and added extra roasted garlic. Def a light soup (was a little thin) but turned into a tasty interesting veg soup. Would make again.
How much broth should this recipe use in total? There are two additions of broth, with the first addition using the 1.5 cups mentioned in the list of ingredients, but the measurement of the second addition of broth isn't mentioned in the ingredients or the recipe.
Delicious! Since I’m a one pot kinda gal I skipped the different vessels and just used one large pot and puréed with a hand held processor.