Root Veggie Soup With Curry Croutons |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A creamy meal in a bowl to warm your tummy on this cold Winter Season! Ingredients:
1 medium fennel bulb |
1/4c. chopped onion |
1 clove garlic, minced |
2tsp. cooking oil |
3c. chicken broth |
1 medium turnip, peeled and cubed |
1 medium potato, peeled and cubed |
1 medium carrot, sliced |
1/4tsp. white pepper |
1tbs. olive oil |
1/2tsp. curry powder |
3- 3/4 inch slices italian bread, torn into bite size pieces |
15oz. or 19oz. can white kidney beans, rinsed and drained |
1/4c. half and half |
salt |
Directions:
1. 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.
2. In a large saucepan cook onion and garlic in hot cooking oil about 5 min. or until onions are tender. Carefully add chopped fennel, broth, turnip, potato, carrot, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 30 min. Cool slightly.
3. Meanwhile, 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 at 350F for 20 min. until croutons begin to brown, stirring once.
4. Place 1/3 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 sauce pan. Stir in beans and half and half ; heat through. Season to taste with salt.
5. To serve, ladle soup into four soup bowl. If desired, float a few of the curry croutons on each serving. Garnish with snipped fennel leaves... Enjoy....
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