Nothing says winter like a bowl of hot soup and this Tomato and Fennel Soup Recipe will have you warm in no time. This is a vegetarian, low fat, low kilojoule recipe.
Ingredients:
1 tbsp olive oil
1 brown onion, diced
2 celery stalks, diced
1 leek, diced
1 potato, peeled and diced
300g fresh tomatoes, diced
1 clove of garlic, crushed
1 small fennel bulb, chopped
1 litre of vegetable stock
Salt and ground pepper to taste
Vaalia Low Fat Natural Yoghurt and fresh basil to serve
Crusty bread to serve
Serves 4
Method:
Heat a heavy-based saucepan over medium heat. Add olive oil to the pan and add the onion, celery and leek. Cook for 5 minutes, stirring often.
Add the potato, tomatoes, fennel and garlic and cook for a further 3 minutes. Season and add enough stock to cover the vegetables. Bring to the boil. Reduce heat and simmer for approx. 15 minutes or until the potato is cooked.
Remove from heat. Puree the soup with a hand blender. To serve, bring soup back to the boil, add seasoning to taste, and add Vaalia Low Fat Natural Yoghurt and some fresh basil leaves.
Serve soup with crusty bread
Variations:
You can replace fennel with a different vegetable of your choice, red capsicum or mushroom work well with tomatoes.
Vaalia Tomato and Fennel Soup (Serves 4) - Nutritional analysis per serve:
568kJ (135 Calories); 7g Protein; 5.2g Total Fat (1.3g Saturated Fat); 13g Carbohydrate
(6.8g Sugar); 94mg Calcium (12% RDI).
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