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Spinach Fennel Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 105
% Daily Value**
Total Fat 7g
11%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 304mg
13%
Total Carbohydrate 10g
3%
Dietary Fiber 2g
6%
Sugars 3g
Protein 3g
Vitamin A  38%Vitamin C  13%
Calcium  6%Iron  10%
Potassium  8%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spinach Fennel Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

2 Pounds Fennel Bulb (sometimes called
1 Onion chopped
2 Tablespoons Olive Oil or lard
2 Cups Chicken Broth (maybe 2 cups)
2 Cups Water boiling
1 Teaspoon Fennel Seed crushed
3/4 Pound Spinach (about 1 bunch),
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Directions:

1. In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender.

2. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted.

3. In a blender or food processor puree the soup in batches.

4. The soup may be served hot or chilled. Makes about 8 cups, serving 6 to 8.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 38% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Onion, Olive Oil allergies.
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