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Tomato Fennel Soup
Hot soup is a wonderful meal in itself or a great way to begin dinner on a cold day. This is one of my favorite soups and it's very simple to make.
Makes about 4 servings.
2 squirts of oil spray
½ onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 fennel bulb, chopped
1 (14.5 oz) can diced tomatoes, undrained (read the label to make sure there is no added sugar, oil and vinegar) My favorite is Whole Foods brand)
1 cup veggie broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Instructions
Spray 2 squirts of olive oil spray into a large saucepan, put over medium heat. When hot, add the onion, celery, garlic and fennel. Cook until the vegetables are tender, about 4 minutes.
Add tomatoes and veggie broth and simmer 3 to 4 minutes. Remove from heat and add basil and parsley. Puree the soup with an emersion blender or cool slightly and puree in a standard blender.
Season with salt and pepper. Serve hot.
Add an optional teaspoon of mashed avocado into plate right before serving.
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