Creamy Fennel and Greens Soup

60 mins (prep 20)
13 ingredients
makes 6 servings
Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile. In this suave, satisfying soup, braising beet tops and collard greens (left over, respectively, from Smoked–Sable Tartare with Beets and Watercress and Wild–Mushroom Bundles ) with fennel and onion mellows the greens' hearty flavor and brings out a surprising smoothness (heightened by the cream stirred in at the end). Adding the spinach just before blending helps keep the color bright.

Categories:  quick-&-easy , soup~stew , fall , thanksgiving , potluck ,
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Serving Size (489.05 g)
Servings 6
Amount per Serving
Calories 193.67 Calories from Fat 114.57
% Daily Value *
Total Fat 12.73g 117.48%
Saturated Fat 6.21g 186.29%
Trans Fat 0.08g %
Cholesterol 32.31mg 64.62%
Sodium 91.36mg 22.84%
Total Carbohydrate 16.72g 33.44%
Dietary Fiber 7.71 g 185.07%
Sugars 8.44 g %
Protein 5.67g 68.06%
Vitamin A 4170.75IU% Vitamin C 36.03mg%
Calcium 249.6mg% Iron 1.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, dark, baby spinach, fresh lemon juice, or, garnish, chopped dill