Zucchini and Fennel Soup with Roasted Red Pepper Puree |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This light soup can be made up to three days ahead and stored in an airtight container in the refrigerator. For a vegetarian soup, use vegetable broth instead of chicken broth. If you're short on time, use bottled roasted red peppers. Ingredients:
6 red bell peppers |
1 1/2 teaspoons extravirgin olive oil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
cooking spray |
2 cups thinly sliced onion |
3 cups thinly sliced fennel bulb (about 1 bulb) |
1 teaspoon fennel seeds |
4 1/2 cups (1/4-inch) slices zucchini (about 1 1/2 pounds) |
4 garlic cloves |
3 cups fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into strips. Place peppers in beaker of an immersion blender; add oil. Puree until smooth. Transfer puree to a bowl. Stir in 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3. Heat a large, heavy saucepan over medium-low heat. Coat pan with cooking spray. Add onion to pan; cover and cook 5 minutes or until tender, stirring occasionally. Add sliced fennel and fennel seeds to pan; cover and cook over medium-low heat 8 minutes or until sliced fennel is tender. Increase heat to medium-high. Add zucchini and garlic to pan, and cook 3 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
4. Place vegetable mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in beaker of an immersion blender; puree until smooth. Pour 1 cup soup into each of 6 bowls; top each serving with 1/3 cup pepper puree.
|
|