Root Veggie Soup with Curry Croutons

Shared by: Neris

3.5 Points Per Serving

Golden, crispy croutons bob merely atop this hearty, satisfying vegetable soup.

1 medium fennel bulb (4 to 5 oz.)

2 tsp. cooking oil

1/4 cup chopped onion

1 clove garlic, minced

3 cups chicken broth

1 medium carrot, peeled and sliced

1 medium turnip, peeled and cubed

1 medium potato, peeled and cubed

1/4 tsp. ground white or

black pepper

1 Tbsp. olive oil

1/2 tsp. curry powder

3 3/4-inch slices Italian-style bread, torn into bite-sized pieces

1 15-oz. can cannellini beans, rinsed and drained

1/4 cup half-and-half or light cream

Cut off and discard upper stalks of fennel, snipping and reserving feathery leaves for garnish.Wash fennel bulb; finely chop. In a large saucepan heat cooking oil. Cook onion and garlic in hot oil for 5 minutes or until onion is tender. Add chicken broth, carrot, turnip, chopped fennel, potato, and white pepper. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until vegetables are very tender. Cool slightly. Meanwhile, preheat oven to 350º. In a medium bowl combine olive oil and curry powder. Add torn bread pieces; toss until coated. Spread bread in a single layer in a 15x10-inch baking pan. Bake 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. Repeat with remaining mixture. Return all to saucepan. Stir in beans and half-and-half or light cream; heat through. Season to taste with salt. Garnish with croutons and snipped fennel top, if desired.

Makes 4 servings.

Nutrition facts per serving: 282 cal., 10 g total fat (2 g sat. fat), 6 mg chol., 935 mg sodium, 42 g carbo., 16 g fiber, 14 g pro. Daily Values: 42% vit. A, 20% vit. C, 8% calcium, 17% iron.3