FemiLab: Healthy & Hot Soup for Winter

fennel-mushroom-soup.jpg

Fennel and Mushroom Soup (thanks to AICR)

2 Tbsp. extra virgin olive or canola oil
1 medium onion, chopped
1 medium red pepper, diced
2 small white potatoes, peeled and cubed
1 medium celery stalk, split and thinly sliced
4 cloves fresh garlic, thinly sliced
1 medium bulb fennel, chopped
2 cups sliced crimini mushrooms, including stems
1 tsp. dried basil
1 tsp. lemon pepper seasoning
4 cups low-sodium chicken broth
1 Tbsp. apple cider vinegar
Salt
2 Tbsp. finely chopped fresh parsley

In pot or saucepan, heat oil over medium-high heat. Add onion, red pepper, potatoes, celery and garlic. Sauté 5 minutes, stirring often. Add fennel and sauté 6 minutes. Add mushrooms and sauté 5 minutes, stirring occasionally.

Add basil and lemon pepper. Stir. Add broth, vinegar and salt to taste. Reduce heat and simmer for about 25-30 minutes, stirring occasionally.

Ladle into bowls. Garnish with parsley and serve.

Makes 4 servings.

Per serving: 216 calories, 9 g total fat (1 g saturated fat),
30 g carbohydrate, 9 g protein, 5 g dietary fiber, 119 mg sodium.

***
Source:
The American Institute for Cancer Research (AICR)

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