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Root Veggie Soup with Curry Croutons

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Average: 5 (1 vote)
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Bowl of root veggie soup with curry croutons

Recipe by: LACTAID® Brand

@lactaid

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

Servings
4
Prep Time
25 min
Cook Time
34 min
Total Time
74 min
Ingredients

1 medium fennel bulb

,

¼ cup chopped onion

,

1 clove garlic, minced

,

2 teaspoons olive oil

,

2 ¼ cups reduced sodium chicken broth

,

1 medium turnip, peeled and cubed

,

1 medium potato, peeled and cubed

,

1 medium carrot, sliced

,

¼ teaspoon ground white or black pepper

,

1 tablespoon olive oil

,

½ teaspoon curry powder

,

3 (¾ inch thick) slices Italian bread, torn into bite-size pieces

,

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

, ,

Salt to taste

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Directions
 
  1. 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.
  2. 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.
  3. 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.
  4. 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% Lactose-Free Milk; heat through. Season to taste with salt.
  5. To serve, ladle soup into four soup bowls. Top each serving with curry croutons and snipped fennel leaves.
Notes

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutrition Facts

Serving Size: about 1 ¼ cups soup plus croutons

Amount Per Serving

Calories 299
Total Fat 9g
Calories from Fat 77
Saturated Fat 2g
Cholesterol 5mg
Sodium 569mg
Total Carbohydrate 44g
Dietary Fiber 8g
Sugars 7g
Protein 13g
Calcium 188mg
0
Recipe by:

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

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
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