YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!
When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.
I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!
I have always loved split pea soup and this version adds a few more spices than the normal, somewhat bland, version.
Try serving it with a generous portion of crusty french bread or alongside a kale salad. Green + Green helps keep you healthy!
If you want an even hardier soup, try adding a large, diced potato with the split peas or 1/4 cup pearled barley during the last 25 to 35 minutes of cooking. (You may need to add some additional veggie broth if the soup is too thick.)
Healthy Split Pea Soup
Amount Per Serving
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Total Carbohydrates 40g
Dietary Fiber 16g
* Percent Daily Values are based on a 2000 calorie diet.
My husband was getting ready to go out of town and I needed to whip up a quick dinner. I had some sliced mushrooms in the refrigerator and decided to make them the star attraction. I love just about anything Mexican and this dish is not too spicy. (Although, feel free to add some kick if that is your style!)
You can experiment with adding more ingredients, like black beans, corn or even Soyrizo. The possibilities are as big as your imagination.