3 Ratings
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 5 Rating Star 1
  • 3 Ratings

This springtime meal starter is a healthy vegetable soup full of sweet sugar snap peas and gently flavored fennel.

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Ingredients

  • 4 cloves garlic or 1 to 2 bulbs spring garlic, chopped

  • 2 tablespoons olive oil

  • ¼ cup chopped onion

  • 1 pound Yukon Gold potatoes, quartered

  • 2 14.5 ounces reduced-sodium chicken broth

  • 1 ¾ cups water

  • 1 fennel bulb, thinly slivered (fronds reserved)

  • 1 ½ cups sugar snap peas, trimmed

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 tablespoon fresh snipped fennel fronds

  • Plain yogurt (optional)

  • Olive oil (optional)

Directions

  • In a large saucepan cook garlic in the 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and the water. Bring to boiling; reduce heat. Cook, covered, for 15 to 18 minutes or until potatoes are tender. Cool slightly.

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  • Using a food processor or blender, purée soup in batches until smooth. Return to saucepan. Add slivered fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

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  • Stir in salt and pepper. Top each serving with fennel fronds. If desired, spoon yogurt onto each serving and drizzle with additional olive oil.

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Nutrition Facts

102 calories, 3 g fat (0 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 404 mg sodium, 15 g carbohydrates, 3 g fiber, 2 g sugar, 3 g protein.

Reviews

3 Ratings
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 5 Rating Star 1