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Carrot, Leek and Fennel Soup

1 Tbsp Extra Virgin Olive Oil -- *Note
1 Fennel Bulbs -- Trim, Slice
1 Lb Leeks -- White Only, Abt 2 C
1 Lb Carrots -- Chopped, Abt 3 C
6 cup Nonfat Chicken Broth -- Low Sodium
1 cup Skim Milk -- Or Low Fat
Salt And Pepper -- To Taste

*NOTE: You may omit the oil and sweat fennel and leeks in a little water.

Heat oil in a large saucepan. Add fennel and leeks. Stir over low-medium heat 3 - 4 minutes or until leeks have softened. Continue cooking, stirring frequently but not continuously, 10 minutes or until vegetables are wilted. Watch them carefully so they don't scorch.

Stir in carrots and broth. Over high heat, bring to a boil and cook 30 seconds. Reduce heat and simmer 30 minutes or until carrots are quite soft.

Puree soup in a blender and stir in milk. Season to taste with salt and pepper and serve hot in 6 individual bowls.

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