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Chilled Fennel Soup With Orange Zest

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.62

$1.62 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal soup
spoonacular Score:23%

Spoonacular Score: 23%

 

Need a gluten free, lacto ovo vegetarian, and primal soup? Chilled Fennel Soup With Orange Zest could be an outstanding recipe to try. For $1.62 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 174 calories, 3g of protein, and 12g of fat. This recipe serves 6. If you have butter, veg broth, greek, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. It is brought to you by Foodista. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 21%. Try Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill, Chilled Fennel Soup with Buttered Walnuts, and Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese for similar recipes.

Ingredients

Servings:
2.12 oz
2.12 oz butter
butter
0.18 oz
0.18 oz garlic
garlic
2 medium
2 medium onions
onions
1.98 lb
1.98 lb canned fresh fennel bulbs
canned fresh fennel bulbs
1.32 qt
1.32 qt broth
broth
1 Tbsp
1 Tbsp orange zest
orange zest
4.06 fl. oz
4.06 fl. oz plain greek olives
plain greek olives
some
some white salt and pepper
white salt and pepper
2.12 oz butter
2.12 oz
butter
0.18 oz garlic
0.18 oz
garlic
2 medium onions
2 medium
onions
1.98 lb canned fresh fennel bulbs
1.98 lb
canned fresh fennel bulbs
1.32 qt broth
1.32 qt
broth
1 Tbsp orange zest
1 Tbsp
orange zest
4.06 fl. oz plain greek olives
4.06 fl. oz
plain greek olives
some white salt and pepper
some
white salt and pepper

Equipment

blender
blender
pot
pot
blender
blender
pot
pot


Instructions

Saute the butter, onions and garlic in a large pot over low heat for 10 minutes. Add the fennel and cook for a half hour, stirring occasionally. Add the orange zest and the stock and bring to a boil. Reduce heat and cook covered, for another half hour, or until all veggies are soft. Puree with a blender and refridgerate. Stir in yogurt once the soup is chilled.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.62
Ingredient
60 grams butter
5 grams garlic
2 mediums onions
900 grams canned fresh fennel bulbs
1250 milliliters broth
1 tablespoon orange zest
120 milliliters plain greek olives
Price
$0.51
$0.11
$0.48
$3.00
$4.02
$0.33
$1.24
$9.70

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
174 Calories
2g Protein
11g Total Fat
18g Carbs
3% Health Score
Limit These
Calories
174
9%

Fat
11g
18%

  Saturated Fat
5g
35%

Carbohydrates
18g
6%

  Sugar
3g
4%

Cholesterol
21mg
7%

Sodium
1327mg
58%

Get Enough Of These
Protein
2g
5%

Vitamin C
22mg
27%

Fiber
6g
24%

Potassium
690mg
20%

Vitamin A
978IU
20%

Manganese
0.35mg
17%

Folate
48µg
12%

Calcium
97mg
10%

Phosphorus
90mg
9%

Magnesium
32mg
8%

Iron
1mg
7%

Copper
0.14mg
7%

Vitamin E
1mg
7%

Vitamin B6
0.13mg
7%

Vitamin B3
1mg
5%

Vitamin B5
0.42mg
4%

Vitamin B2
0.06mg
4%

Vitamin B1
0.04mg
3%

Zinc
0.39mg
3%

Selenium
1µg
2%

Vitamin K
1µg
1%

covered percent of daily need

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