Recipes

Healthy Recipe | Creamy Mushroom Fennel Soup

September 28, 2015

 

Healthy Soup Recipe: 

Creamy Mushroom Fennel Soup (With Broccoli)

Delicious | Creamy Mushroom Dill Fennel Soup - 1

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

Add to CrockPot.

Spices:

Fennel Seed

Red Chili Flakes

Dill

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!

 Delicious | Creamy Mushroom Dill Fennel Soup - 8

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