One of the best ways to use up veggies that have been sitting in your fridge for a while is to make soup. I had some fennel and carrots I needed to use, and decided to put together this healthy carrot soup recipe.
It turned out pretty good (at least according to my wife). You can use a food processor or high-powered blender with this recipe (I use a Vitamix to make all my soups and it works great .. . more recipes here). It’s pretty easy to make, and it’s filled with healthy stuff (lots of veggies, nutrients, and fiber).
|Prep Time||Cook Time||Serves|
|15 min||30 min||4|
- 1/2 cup orange lentils
- 1 bulb fennel
- 1 carrot
- 1 T olive oil
- 1/2 onion
- 1/2 cup low sodium chicken or vegetable broth
- 1/2 lemon
- 1/2 tsp. salt
- 1 T yogurt
- 1 T parsley
- Water (to taste)
Bring 3/4 cups of water to a boil in a pot. Rinse lentils thoroughly, add them to the pot, and reduce heat. Simmer for 20 minutes.
Cut the ends off the onion, carrot and fennel and dice each of them. Heat a non-stick pan over medium heat, and cook for 8-10 minutes with the olive oil, stirring frequently.
Combine the onion, carrot, and fennel mixture with the broth, juice from half a lemon, drained lentils, and salt in a food processor or blender (I use a Vitamix). Blend on medium-high setting for about 30 seconds. Add water until soup reaches your desired thickness. Pour soup into sauce pan and simmer for 15-20 minutes. Garnish with a bit of yogurt and parsley before serving.
128 calories, 3.5 g fat (.5 saturated), 19 g carbs (8 g fiber), 6 g protein, 337 mg sodium