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Root Veggie Soup with Curry Croutons

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

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 15 mins 350°F
  • Cook: 25 mins

Root Veggie Soup with Curry Croutons

Rate me!
  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 15 mins 350°F
  • Cook: 25 mins

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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