Ginger, Fennel, and Pear Soup
The avocado gives the soup a rich, creamy texture, which can be complemented nicely with finely chopped fresh herbs and soft vegetables for a garnish. This soup tastes delicious served warm. Drizzle on a little Ranch-Style Salad Dressing for a nice presentation.
INGREDIENTS | SERVES 2
- 2 cups pear, cored and chopped
- 1 teaspoon ginger, juice or minced
- 1 cup fennel bulb, chopped
- 2 tablespoons lemon or lime juice
- 1/4 teaspoon salt
- 1/2 cup avocado
- 1 clove garlic (optional)
- 1 teaspoon paprika
- 1 cup zucchini (optional garnish)
Place the pears into a blender or food processor and blend until smooth — the pear provides a liquid base for the soup. Add either 1 teaspoon minced ginger or ginger juice; blend until mixed.
Add all the remaining ingredients, except the paprika and zucchini, and blend until smooth. You may need to add a little water to achieve a smooth texture.
If you'd like, you can garnish soup with cubes of chopped zucchini. Stir in the zucchini cubes and sprinkle the paprika on top.
PER SERVING:
Calories: 102 | Fat: 0 g | Protein: 1 g | Sodium: 315 mg | Fiber: 6 g
Fennel
Three parts of the fennel plant are used in gourmet cooking: the bulb, the leaves, and the seed. This is a tangy, delicious vegetable, rich in many phytonutrients, vitamins, and minerals including vitamin C, potassium, and folate.
