Ingredients:
2 fennel bulbs, stalks discarded, bulbs halved, cored and cut into 1/2"pieces
2T plus 1t extra virgin olive oil
4 garlic cloves
1T tomato paste
2t smoked paprika
2 (28oz) cans diced fire roasted tomatoes
2c vegetable broth
sprinkle salt and pepper
2T minced fresh tarragon
2T packed brown sugar
Directions:
Microwave fennel, 1t oil, garlic, tomato paste and paprika in a bowl, stirring occasionally, until fennel is softened, about 5 minutes. Transfer to slow cooker, stir in tomatoes and their juice, broth and 1/4t salt. Cover and cook until fennel is tender about 6-8 hours on low or 4-6 hours on high,
Process 4 cups soup in blender until smooth, about 1 minute. return to slow cooker, stir in tarragon and sugar and season with salt and pepper to taste. Drizzle each portion with 1t of oil before serving.
Serves 6
1 2/3 cups per serving
Calories 170
Fat 6g
Sat Fat 1g
Cholesterol 0mg
Carbs 26g
Protein 4g
Fiber 7g
Sodium 1010mg (can reduce by using reduce sodium broth)
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