30 Days Of Healthy Indulgences: Totally Fresh + Addictive Tomato Fennel Soup By Kathryn Budig

I can’t get enough of this soup. I’ve been making it in huge batches to keep me happy and full through out the week. The beauty of this recipe is that it’s fresh, healthy and a gorgeous bright orange color that keeps my eyes and my tummy satisfied. Fennel is great for digestion while the spiciness of the red pepper flakes will cleanse your system and boost your metabolism. Ladle away!

3 medium fennel bulbs, fonds removed and roughly chopped

1 yellow onion, diced

3 carrots, sliced

2 T red pepper flakes

1/2 cup extra virgin olive oil (get Lucini, you’ll thank me)

1 28oz can diced tomatoes, drained (San Marzano is the best)

4 cups organic free-range chicken or vegetable broth

1/4 cup creme fraiche

sea salt and fresh pepper to taste

fresh tarragon leaves for garnish

Trim the bottoms and fronds off of the fennel bulbs. Wash well removing the heart and chop roughly (if you have an old school blender, work on a finer chop for all of your veggies). Remove the skin from your onion and finely dice. Chop your carrots* into half inch slices. Place all your veg into a bowl and go grab the olive oil. Pour your olive oil into a dutch oven or large soup pot. Bring to medium heat and add your bowl of lovely veggies.  Sprinkle with salt, pepper and red pepper flakes. Saute for 10 minutes or until the carrots soften and the onions and fennel are translucent. Drain your tomatoes and add to the pot along with the broth. Give a good stir and reduce to medium-low heat for about 20 minutes so the flavors can marry and dance. Remove from heat and stir in the dollop of creme fraiche just to give that kick of slight creamy goodness. Time for the blender. The key here is to ladle SMALL batches into the blender at a time. If you add too much at once you’re going to have a super unpleasent blast of hot soup everywhere. Blend on high (I highly recommend using a BlendTec or Vitamix Blender) working in batches until your soup is nice and creamy. Ladle into bowls and garnish with a few leaves of fresh tarragon and more creme fraiche if you’re feeling super french. Bon Appetit!

*when you purchase your carrots go for either farmer’s market or buy the non-packaged carrots with the ends still attached. Avoid pre-packaged carrots as they’re treated with preservatives.

Originally posted on MindBodyGreen.com

From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes! 

 

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About Kathryn Budig

As one of the youngest and most widely recognized faces in yoga, Kathryn Budig's appetite for yoga is infectious. Kathryn's playful mixture of challenging classes with her lovable personality is the recipe for a truly inspiring class. As an avid food lover, she is also passionate about sharing healthy, organic and eco-friendly recipes. Kathryn shares her zest for life, yoga & food as the Women's Health Yoga Expert along with her contributor writings for The Huffington Post, Yoga Journal, Gaiam, The Daily Love and MindBodyGreen. She has graced the covers of Yoga Journal, Yoga International, Om Yoga and Common Ground. Budig has been featured on E!Entertainment, The Food Network, Shape and The New York Times. She also serves as the brand representative for apparel company ToeSox and ambassador for Pangea Organics. Kathryn is dedicated to giving back to her community. She co-founded "Poses for Paws", an organization dedicated to raising money for animal shelters through yoga. You can practice with Kathryn around the globe or save yourself the plane ticket by practicing with her weekly online at Yogaglo.com. Find her on faculty at Yogaworks Santa Monica, Kripalu or through her upcoming Gaiam DVD, "Aim True Yoga".

Comments

  1. Yum!!! This sounds amazing. Perfect for a chilly night, and this is the kind of thing that's it's totally fine to be addicted to. I agree that San Marzano tomatoes are the best.

    I think I might make it without the creme fraiche as I love dairy-free soups. I will probably substitute soy yogurt or soy sour cream to get some creaminess without the dairy.