Potato Fennel Soup (Diabetic)

Ingredients:

1 teaspoon olive oil
1 large fennel bulb (about 2 pounds), chopped
1 cup chopped red onion
2 large russet potatoes, peeled and sliced
3 cups reduced-sodium chicken broth
1 cup fat-free milk
2 teaspoons lemon juice
2 teaspoons fennel seeds, toasted

Method:

In a large soup pot, heat the olive oil over medium heat. Add the fennel and onion. Saute until the vegetables are soft, about 5 minutes. Stir in the potatoes, chicken broth, milk and lemon juice. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.
In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.

Helpful Hints:

Basics
High fiber = at least 5 g of fiber per serving
Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving
Low sodium = no more than 140 mg of sodium per serving
Low fat = no more than 3 g of fat per serving
Dietitian's tip:
Instead of half-and-half cream, this potato-fennel soup uses fat-free milk for its creamy base. And with just a small amount of olive oil instead of butter, you save a total of 114 calories, 12 grams of fat and 37 milligrams of cholesterol per serving.
This soup is a very good source of fiber and potassium.
Serves 8
Nutritional Analysis
(per serving)
Calories
155
Cholesterol
2 g
Protein
6 g
Sodium
130 mg
Carbohydrate
31 g
Fiber
6 g
Total fat
2 g
Potassium
840 mg
Saturated fat
0.5 g
Calcium
107 mg
Monounsaturated fat
0.5 g


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