Root Veggie Soup with Curry Croutons

Recipe by: Makers of LACTAID® Brand Products

Curry and fennel team up to give every spoonful of this hearty vegetable soup a rich, full flavor.

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 34 minutes

Total Time: 1 hour, 14 minutes

1 medium fennel bulb

1/4 cup chopped onion

1 clove garlic, minced

2 teaspoons olive oil

2 1/4 cups reduced sodium chicken broth

1 medium turnip, peeled and cubed

1 medium potato, peeled and cubed

1 medium carrot, sliced

1/4 teaspoon ground white or black pepper

1 tablespoon olive oil

1/2 teaspoon curry powder

3 (3/4 inch thick) slices Italian bread, torn into bite-size pieces

1 (15 ounce) can white kidney (cannellini) beans, rinsed and drained

Salt to taste

Cut off and discard upper stalks of fennel, snipping and reserving feathery leaves for garnish. Remove any wilted outer layers of fennel and discard; remove core. Finely chop remaining fennel (you should have about 1 cup); set aside.
In a large saucepan cook onion and garlic in 2 teaspoons hot oil about 4 minutes or until onion is tender. Carefully add chopped fennel, broth, turnip, potato, carrot, and white or black pepper. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until vegetables are very tender. Cool slightly.
Meanwhile, for curry croutons, in a medium bowl combine the remaining 1 tablespoon oil and curry powder. Add the torn bread pieces; toss until coated. Spread bread pieces in a single layer in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until croutons begin to brown, stirring once.
Place one-third of the vegetable mixture in a blender container or food processor bowl. Cover and blend or process until smooth; pour into a medium bowl. Repeat twice with remaining vegetable mixture. Return all to saucepan. Stir in beans and LACTAID® Reduced Fat 2% Milk; heat through. Season to taste with salt.
To serve, ladle soup into four soup bowls. Top each serving with curry croutons and snipped fennel leaves.