Spinach-and-Fennel Soup

Ingredients

• 1 ½ tablespoons olive oil
• 16 cups spinach leaves, stemmed, washed and torn
• 1 medium onion, peeled and chopped
• 1 large fennel bulb, trimmed and thinly sliced
• 1 ½ cups chicken broth, homemade or low-sodium canned
• 5 cloves roasted garlic, peeled
• ½ cup lowfat milk
• ¼ cup plus 4 teaspoons plain nonfat yogurt
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    168 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 11 grams protein; 2 milligrams cholesterol; 1624 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat 1 tablespoon of oil in a large pot over medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.
2. Heat tablespoon of oil in a large, nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the fennel and cook, stirring often, until lightly browned, about 7 minutes. Add 1 1/2 cup of broth, lower heat and cook until fennel is tender, about 10 minutes.
3. Coarsely puree the spinach, fennel mixture and roasted garlic in a food processor. Scrape into a large saucepan and stir in the remaining broth, the milk and i cup of yogurt. Place over medium heat until hot. Stir in the lemon juice, salt and pepper. Divide among 4 bowls and top with a teaspoon of yogurt. Serve immediately.

35 minutes