Root Veggie Soup with Curry Croutons

For a finishing touch, sprinkle the croutons onto this meatless meal-in-a-bowl soup.

Makes:
4 servings
Prep:
25 mins
Bake:
15 mins 350°F
Cook:
25 mins
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Root Veggie Soup with Curry Croutons

Ingredients
1
medium fennel bulb (4 to 5 ounces)
1/4
1
clove garlic, minced
2
teaspoons cooking oil
3
cups chicken broth
1
medium turnip, peeled and cubed (about 3/4 cup)
1
medium potato, peeled and cubed (about 2/3 cup)
1
medium carrot, sliced (1/2 cup)
1/4
teaspoon ground white or black pepper
1
tablespoon olive oil
1/2
teaspoon curry powder
3
3/4-inch slices Italian bread, torn into bite-size pieces
1
15 ounce can white kidney (cannellini) beans, rinsed and drained
1/4
cup half-and-half or light cream
 
Salt
 
Curry croutons (optional)

Directions

  1. Cut off and discard upper stalks of fennel, snipping and reserving feathery leaves for garnish. Remove any wilted outer layers of fennel and discard; remove core. Finely chop remaining fennel; set aside.
  2. In a large saucepan cook onion and garlic in hot cooking oil about 5 minutes or until onion is tender. Carefully add chopped fennel, broth, turnip, potato, carrot, and white or black pepper. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until vegetables are very tender. Cool slightly.
  3. Meanwhile, if using, for curry croutons, in a medium bowl combine olive oil and curry powder. Add the torn bread pieces; toss until coated. Spread bread pieces in a single layer in a 15x10x1-inch baking pan. Bake in a 350 degrees oven for 15 to 20 minutes or until croutons begin to brown, stirring once.
  4. Place one-third of the vegetable mixture in a blender container or food processor bowl. Cover and blend or process until smooth; pour into a medium bowl. Repeat twice with remaining mixture. Return all to saucepan. Stir in beans and half-and-half or light cream; heat through. Season to taste with salt.
  5. To serve, ladle soup into four soup bowls. If desired, float a few of the curry croutons on each serving. Garnish with snipped fennel leaves. Makes 4 servings.

Nutrition Facts

(Root Veggie Soup with Curry Croutons)
    Per serving:
  • 282 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 6 mg chol.,
  • 935 mg sodium,
  • 42 g carb.,
  • 16 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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