This lightly sweet and nutty soup is vegetarian and gluten-free. At under 100 calories a serving it is one of the healthiest and most satisfying ways to enjoy pecans.
Prep time: 10 minutes
Cook time: 15 minutes
2 large fennel bulbs with stalks, chopped
2 tablespoons olive oil
2 large leeks, chopped
1 large white onion, finely chopped
1 tablespoon fresh oregano leaves, plus more for topping
1/6 teaspoon sea salt
3 cups green tea, brewed
3 cups fresh baby spinach
1/2 cup plain non-fat Greek yogurt, plus more for topping
1 teaspoon orange zest
2 teaspoon fresh orange juice
1/3 cup pecans, ground
In a large skillet, sauté white onion and olive oil until caramelized, approximately 5 minutes. Add fennel and leeks; cook for 10 minutes or until soft.
Transfer mixture to a food processor, add remaining ingredients. Pulse until smooth.
Ladle soup into serving bowls. Garnish with additional Greek yogurt and fresh oregano leaves.
Nutrition score per serving:
Recipe courtesy of Amie Valpone of The Healthy Apple.