Brocolli & Fennel Soup
We had lot of broccoli growing in the garden last year and I wanted a tasty and low calorie soup to warm me up.
I am always looking for new recipes and when I had some Broccoli and Fennel root that need using up I knew I could make a tasty soup. So it became Low-cal Broccoli and Fennel soup. Only 82 cals for a large portion. So Perfect for a low cal day and served up with crumbled Vegan feta it still only comes in at 107 CalsI use all of the broccoli in this soup – including the stem it is full of nutrients and great in soup. In fact, when I am cooking broccoli normal I actually save the chopped up stems in my freezer to make soups with. Broccoli has an impressive nutritional profile. It is “high in fibre, very high in vitamin C and has potassium, B6 and vitamin A and high in anti-oxidants.
Fennel is an excellent source of vitamin C. It is also a very good source of dietary fibre, potassium, molybdenum, manganese, copper, phosphorus and folate. In addition, fennel is a good source of calcium, pantothenic acid, magnesium, iron and niacin.
So this Low- cal Broccoli and Fennel Soup is a powerhouse of healthy ingredient and more importantly tastes great!! Serve with Crumbled Feta for a tasty lunch.
Broccoli & Fennel Recipe
Tasty Broccoli and Fennel soup which is low cal great for 5:2 low cal days or just eating healthy
Prep Time -10 minutes Cook Time 20 minutes
The How to Bit
1.Dice the white onion and cook until translucent in the Olive oil spray light in a pan
2.While it is cooking chop up the broccoli including the stalks , celery and fennel bulb and add to to pot.
3.Sweat the vegetable for five minutes then add in the vegetable stock Bring to the boil and then simmer for 15-20minutes until cooked through
4.Using a soup blender - blend the ingredient and then add salt and pepper to taste
5.Serve with tbsp Vegan feta cheese and a sprig of parsley