September 24th

theresa albert - my friend in food


Fennel and Carrot Soup

fennel peppers

Every kitchen needs a standard soup that can be served warm or cold (depending upon the weather), comes together without a lot of fuss and tastes great. This one is loaded with the cancer fighting cartenoids found in red vegetables. Flavorful fennel shares its own anticancer, anti-inflammatory favors.  Each large bowl is under 150 calories and is perfect as an appetizer or light lunch.
Serving Size  : 8     Preparation Time 15 minutes

1 onion
1 teaspoon  butter
1 fennel bulb
2 carrots
1 sweet potato
1  red or orange pepper
1 liter  vegetable stock
1 tablespoon  honey

Sweat onion in butter, stir in chopped fennel, chopped carrots and peeled and chopped sweet potato.

Add vegetable stock and honey and simmer for 30 minutes until vegetables are soft.

Use a puree wand to puree until smooth.

Serve warm or chill as a cold soup.

Salt and pepper to taste.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


Leave a Comment


To keep your mind sharp, answer this question to post your comment!

What is 2 times 4?


Copyright 2012 All Rights Reserved.