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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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° oven for 15 to 20 minutes or until croutons begin to brown, stirring once.

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  • 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.

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  • 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

282 calories; 10 g total fat; 2 g saturated fat; 6 mg cholesterol; 935 mg sodium. 0 mg potassium; 42 g carbohydrates; 16 g fiber; 14 g protein; 433 RE vitamin a; 0 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

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