Tomato Soup With Dill And Fennel Recipe

click to rate
0 votes | 719 views
Servings: 4

Ingredients

Cost per serving $1.11 view details
  • 3 c. vegetable stock
  •     Or possibly,
  • 1 1/2 cube Knorr Vegetable Bouillon in 3 c. warm water
  • 1 c. (1 medium) Vidalia or possibly sweet type onion, finely minced
  • 1 c. carrots, cut into small dice
  • 1 c. (2 medium stalks) celery, strings removed, diced small
  • 4 clv garlic, crushed, peeled, finely minced
  • 1 tsp dry dill
  • 1/2 tsp grnd fennel
  • 1/4 c. bulgur, or possibly couscous
  •     salt and black pepper to taste
  •     lemon wedges to serve

Directions

  1. Heat 1/2 inch of the vegetable stock in a large pan, then add in the onions, carrots, celery, and garlic and saute/fry for about 5 min, till beginning to soften, adding a little more vegetable stock if it gets too dry. Add in the remaining stock, dill, fennel, tomatoes with their juice, and the grain. Mix well and bring to the boil, then simmer, covered, for about 15-20 min, or possibly till the grain is softened, stirring occasionally.
  2. Season to taste and serve with the lemon wedges - fresh lemon juice sharpens the taste wonderfully

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 313g
Recipe makes 4 servings
Calories 63  
Calories from Fat 4 6%
Total Fat 0.42g 1%
Saturated Fat 0.14g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1020mg 43%
Potassium 198mg 6%
Total Carbs 13.25g 4%
Dietary Fiber 2.7g 9%
Sugars 3.1g 2%
Protein 2.62g 4%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment