So this first post back isn't a Meaty Monday post, but a Fast Diet, or a 5:2 recipe for a soup I am planning to have today, and share with Donna at work. Takeout isn't good for my figure. Ahem.
This soup is deeply flavorful, but fresh tasting, quick to make, and partly stolen from a Rachael Rae recipe. It uses things you can still find in the farm markets and grocery stores in late September. It is also under 50 calories per serving, plus it is gluten free and vegan, unless you use a meat stock.
|Zucchini, Fennel and Spinach Soup with Basil|
Zucchini, Fennel and Spinach Soup with BasilWith a nod to Rachael Ray, as I saw a good-looking recipe in her magazine for a zucchini - fennel soup recently. My version still tastes rich, but will fit easily into your Fast Diet or 5:2 Plan.
1 lb. zucchini , diced (about 2 medium)
8 oz. fennel bulb , cored and sliced (about 1 small- medium)
2 shallots, sliced
2 garlic cloves, minced
2 cups baby spinach (85g)
2-4 Tablespoons sliced basil leaves
(optional: 1 tsp. chicken stock base)
few grinds of nutmeg and white pepper
Place the zucchini, fennel, shallots and garlic in a large saucepan, and cover with water. Add the stock base if you are using it. Salt lightly. Bring to a boil, cut back to a simmer, and cook about 10 to 12 minutes until the vegetables are tender. Add the spinach, basil, nutmeg and pepper, and cook an additional 2 minutes or so until the spinach has wilted and is bright green. Taste for salt and pepper and add if needed. Puree with an immersion blender, or a regular blender and serve hot. Makes 4 hearty servings under 50 calories each.