How To Make Red Pepper and Fennel Soup
This red pepper and fennel soup combines scrumptious veggies, yogurt, and chicken broth and blends them for a silky creamy soup.
In a large saucepan, heat olive oil over medium heat. Cook red peppers, fennel, and onion for about 15 minutes until softened.
Add cherry pepper and chicken broth and bring mixture to a boil over high heat. Reduce heat to medium and simmer uncovered for 20 minutes.
Using a blender and working in small batches, puree soup. Blend ¾ cup yogurt and salt into the last batch.
Return soup to saucepan and heat through, over low heat. Do not boil. Garnish with a swirl of remaining yogurt and a little basil, if desired.
Serve and enjoy.
- Calories: 160.65kcal
- Fat: 6.80g
- Saturated Fat: 1.25g
- Monounsaturated Fat: 4.27g
- Polyunsaturated Fat: 0.94g
- Carbohydrates: 17.49g
- Fiber: 2.98g
- Sugar: 10.77g
- Protein: 7.77g
- Cholesterol: 5.62mg
- Sodium: 479.06mg
- Calcium: 114.38mg
- Potassium: 603.36mg
- Iron: 1.16mg
- Vitamin A: 129.18µg
- Vitamin C: 92.04mg
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