Carrot Fennel Mystery Soup recipe
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Ingredients
- 3 tablespoons olive oil 1 ½ tablespoons fennel seed 1 ½ pounds carrots, peeled and diced 1 pear - peeled, cored, and diced 1 sweet potato, peeled and cubed 1 small russet potato, peeled and cubed ½ cup sliced fresh mushrooms ½ teaspoon curry powder ¼ teaspoon ground turmeric 3 (14 ounce) cans vegetable broth 2 tablespoons uncooked brown rice 1 tablespoon flax seed 3 bay leaves 1 tablespoon dried parsley 1 tablespoon lemon juice ½ teaspoon ground white pepper
Nutrition Info
- 180.7 caloriescarbohydrate: 29.2 gcholesterol: : -fat: 6.3 gfiber: 6.2 gprotein: 3.3 gsaturatedFat: 0.8 gservingSize: -sodium: 384.2 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Carrot Fennel Mystery Soup
Directions
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Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed, cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth, bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
Stir the lemon juice and white pepper into the mixture, cook until thoroughly reheated, about 5 minutes.