My oven won’t be fixed until next week, so here’s another soup recipe! I love to use this on Friday’s during Lent. I just wish this picture looked better, because it doesn’t do the soup justice. It looks so much better in person! The soup uses fennel….don’t be afraid!! Just dice the stalk up like celery. It adds such a great flavor to the soup and complements the salmon so well. If you’ve never tried fennel before, now is the time.
- 2 cups vegetable stock or chicken stock
- 1 Tbsp. olive oil
- 1 large onion, diced
- 1 fennel bulb, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 8 ounces russet potato, skin on, diced
- 1 1/2 cup frozen corn
- 1 bay leaf
- 1/2 lb. salmon, cut in 1/2″ pieces
- 2 cups fat-free half and half
- salt and pepper
Heat oil in a large pot over medium-high heat. Add vegetables, stirring well. Add the bay leaf and broth and bring to a boil. Cover, reduce heat to medium and simmer until vegetables are tender, about 10 minutes. Stir in the fish. Add the half and half and bring up the temperature of the soup, being careful not to allow it to boil.
Season to taste with salt and pepper.
Recipe from Kitchen Parade. Using the Weight Watcher’s Recipe Builder, I calculated that each 1 1/2 cup serving has 5 pts+.