Tomato and Fennel Soup (1 Point)

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (large)
2 cups	292g / 10oz	Fennel bulbs - cored and chopped (medium)
1 cup	110g / 3.9oz	Carrot - chopped (large)
3 cups	711ml	Vegetable stock
2 cups	125g / 4.4oz	Fresh tomatoes or 1 (28 oz) can tomatoes - chopped
1 teaspoon	5ml	Sugar
1 cup	237ml	Soy milk
		Salt and pepper

Recipe Instructions

1. In a large pot over medium heat, cook onion, fennel, and carrot in 1

cup

of the vegetable broth until very tender, about 10 minutes.

2. Add remaining stock, tomatoes, and sugar. Bring to a boil, reduce heat

and simmer, partially covered, for 30 minutes. Remove from heat and let

cool

slightly.

3. In a food processor, puree soup in batches and return to pot. Stir in

soy

milk, and add salt and pepper to taste. Reheat gently; do not boil.

PER SERVING: 75 CAL (17% from fat), 22g PROT, 1.4g FAT, 12g CARB, 106mg

SOD, 0mg CHOL, 4g FIBER.

MC Formatted by Donna ([email protected]) & posted to AllPointedRecipes

Source:
http://www.naturalland.com/

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