Fennel Mushroom Soup

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Fennel Mushroom Soup

Nutritive Information

Per Serving

  • Calories: 216 Kcal
  • Fat: 9 g
  • Carbohydrate: 30 g
  • Protein: 9 g
  • Fiber: 5 g.

Ingredients

  • 2 Tbsp. extra virgin olive or canola oil
  • 1 medium onion, chopped
  • 1 medium red pepper, diced
  • 2 small white potatoes, peeled and cubed
  • 1 medium celery stalk, split and thinly sliced
  • 4 cloves fresh garlic, thinly sliced
  • 1 medium bulb fennel, chopped
  • 2 cups sliced crimini mushrooms, including stems
  • 1 tsp. dried basil
  • 1 tsp. lemon pepper seasoning
  • 4 cups low-sodium chicken broth
  • 1 Tbsp. apple cider vinegar
  • Salt
  • 2 Tbsp. finely chopped fresh parsley

Instructions

  • In pot or saucepan, heat oil over medium-high heat. Add onion, red pepper, potatoes, celery and garlic. Sauté 5 minutes, stirring often. Add fennel and sauté 6 minutes. Add mushrooms and sauté 5 minutes, stirring occasionally.

  • Add basil and lemon pepper. Stir. Add broth, vinegar and salt to taste. Reduce heat and simmer for about 25-30 minutes, stirring occasionally.
  • Ladle into bowls. Garnish with parsley and serve.

Serves

4 Servings.

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