Collard Green, Squash, Fennel and Turnip Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A light soup Ingredients:
2 cups chopped fresh collard greens, no stems |
1 diced turnip |
1 yellow squash, cubed |
1 zucchini, cubed |
1 onion, chopped |
1 fennel bulb, sliced not the greens |
4 garlic cloves, chopped fine |
4 cups no sodium added no fat beef broth |
2 teaspoons paprika |
1/4 teaspoon salt |
1 tablespoon olive oil |
1 teaspoon apple cider vinegar |
Directions:
1. in a 4 quart pot heat the oil on medium.
2. saute the onion and garlic 3 minutes.
3. Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil.
4. Add vinegar and cook 2 minutes.
5. add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.
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