Ingredients
8
8 servings
- •3 tablespoons olive oil
- •1 ½ tablespoons fennel seed
- •1 ½ pounds carrots, peeled and diced
- •1 pear - peeled, cored, and diced
- •1 sweet potato, peeled and cubed
- •1 small russet potato, peeled and cubed
- •½ cup sliced fresh mushrooms
- •½ teaspoon curry powder
- •¼ teaspoon ground turmeric
- •3 (14 ounce) cans vegetable broth
- •2 tablespoons uncooked brown rice
- •1 tablespoon flax seed
- •3 bay leaves
- •1 tablespoon dried parsley
- •1 tablespoon lemon juice
- •½ teaspoon ground white pepper
Instructions
- Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
- Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
Nutritional Facts
Per 8 servings
- Calories: 181
- Carbohydrate: 29g
- Fat: 6g
- Fiber: 6g
- Protein: 3g
- Sugar: 10g
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