Sautéed Fennel and Lentil Soup

February 3, 2012 by Leanne Vogel July 17, 2018

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

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.

Nutrition Information Per Serving