Sautéed Fennel and Lentil Soup

This puréed soup is delicious and comforting. I completely forgot I was on a cleanse while I indulged in my first spoonful.

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 1

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup diced onion
  • 1 small sweet potato, diced – yield ~1/4 cup
  • 1/4 fennel bulb, sliced – yield ~1/3 cup
  • 1 cup vegetable stock
  • 1/3 cup cooked millet
  • 1/3 cup cooked lentils

Instructions

  1. To cook the millet, rinse and drain 1/4 cup raw millet before placing it in a small saucepan. Cover with 2/3 cup water. Cover and bring to a boil on high heat. Then reduce heat to low. Cook gently without stirring for 15-20 minutes or until the liquid is absorbed. Remove from heat and set aside.
  2. Place the olive oil, onion, sweet potato, and fennel in a medium saucepan on medium-low heat. Cover and cook for 10-15 minutes, stirring often until sweet potatoes are tender.

Non-power blender version: Add vegetable stock to the saucepan and bring to a boil. Remove from heat and pour in your food processor or blender. Add remaining ingredients and pulse until smooth.

Power blender version (like blendtec or vitamix): Drop sauteed vegetables in blender with all other ingredients. Turn blender on low, progressing to high and run for 2-3 minutes until soup is hot.

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Nutrition Information Per Serving

  • Calories: 423
  • Calories from Fat: 149
  • Total Fat: 16.5
  • Saturated Fat: 2.5 g
  • Sodium: 863 mg
  • Carbs: 53 g
  • Dietary Fiber: 13.7 g
  • Net Carbs: 39.3 g
  • Sugars: 6.3 g
  • Protein: 16.3 g