Healthy Recipe | Creamy Mushroom Fennel Soup

September 28, 2015


Healthy Soup Recipe: 

Creamy Mushroom Fennel Soup (With Broccoli)

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Sweat one package of Mushrooms in olive oil with garlic until they start to transform from dry mushrooms.

Add to CrockPot.


Fennel Seed

Red Chili Flakes


Zaatar Spices (a Middle Eastern spice including Thyme, Salt, & Sesame Salts).

3 cubes chicken boullion + 3 vegetable bouillon

Lightly sautee 2 sliced onions and 1 bulb fennel (I use the Cuisinart) in olive oil and garlic.

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Add to CrockPot

Cover generously with water.

Add 1 cube Tofu (mine was frozen).  When blended – it will become creamy.

Health Tip: Adding Tofu and Flax Seeds to the diet has been shown to reduce Menopausal symptoms.  

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Cook on high for 4 hours.

Spoon out the cube of tofu, half of the mushrooms and onions and some liquid into a blender and puree until smooth and creamy.  I use a VitaMix because it is such an exceptional blender. A Cuisinart will also blend to smooth creaminess.

Add back to the CrockPot and stir to mix.

Add one head broccoli as it only needs to be lightly cooked.

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Serve with Cheese & Crackers if you like!

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