I am always looking for new recipes for my 5:2 diet days and when I had some Broccoli and Fennel root that need using up I knew I could make a tasty soup. So it became Low-cal Broccoli and Fennel soup. Only 82
I use all of the broccoli in this soup – including the stem it is full of nutrients and great in soup. In fact, when I am cooking broccoli normal I actually save the chopped up stems in my freezer to make soups with.
Broccoli has an impressive nutritional profile. It is “high in fibre, very high in vitamin C and has potassium, B6 and vitamin A and high in anti-oxidants
Fennel is an excellent source of vitamin C. It is also a very good source of dietary fibre, potassium, molybdenum, manganese, copper, phosphorus and folate. In addition, fennel is a good source of calcium, pantothenic acid, magnesium, iron and niacin.
So this Low- cal Broccoli and Fennel Soup is a powerhouse of healthy ingredient and more importantly tastes great!! Serve with Crumbled Feta for a tasty lunch.
I use this soup on my low cal days on the 5:2 diet and it keeps me full until dinner time.
The How to Bit
If you enjoyed this recipe try out some of my other soup recipes
- Leek and Sweet Potato Soup
- Chicken and Mediterranean Veg
- Roasted Butternut Squash and Red Pepper soup
- Chicken and Butternut Squash Soup
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