Leeks and fennels are coming into season in February and we’ve got the perfect winter soup that incorporates both!
Fennel and leeks are both versatile and nutritious vegetables that offer a range of health benefits. Fennel is rich in antioxidants, fiber, and vitamins, particularly vitamin C, which supports the immune system and promotes healthy skin. It also contains anethole, a compound that may have anti-inflammatory and antimicrobial properties. Additionally, fennel is known for its potential to aid digestion and reduce bloating.
Leeks, on the other hand, are an excellent source of vitamins A and K, as well as folate. They contain antioxidants and have been associated with promoting heart health by helping to lower cholesterol levels. Leeks also provide a good amount of dietary fiber, supporting digestive health and contributing to a feeling of fullness, which may be beneficial for weight management. Both fennel and leeks can be incorporated into a variety of dishes, adding flavor, texture, and a nutritional boost to your meals.
Recipe:
Servings: 8
Serving Size: 1 cup
Ingredients:
4, celery stalks (large)
1 tbsp, extra virgin olive oil
1 large, fennel bulb (about 3/4 lb)
1/4 cup, fresh thyme
3, leeks (large)
1 tbsp, NutriFit French Riviera Salt Free Spice Blend
3, onions (large)
1, russet potato (large, peeled & cut)
1 tsp, sea salt
8 cups, vegetable broth
Directions:
1. In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and French Riviera seasoning, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
2. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat. Simmer over low heat, stirring occasionally and add the fresh thyme. Cook 10 minutes more, about 30 minutes in total.
Nutrition Facts (per serving):
Calories: 106
Protein: 3.2 g
Total Fat: 2 g
Saturated Fat: 0.3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Sodium: 390 mg
Fiber: 3.9 g
Sugar: 4.5 g
Cholesterol: 0 mg