Tomato and Fennel Soup: AKA Souper Jump Soup
This soup is definitely my absolute favorite!! Now that I have my dream blender (Vitamix), I LOVE making soups. I can hide tons of veggies for my non-veggie-loving husband. Soups are a great way to use your broth. If you don’t own one, please take my suggestion and invest in one! It’s worth every penny. Look for refurbished models online through the Vitamix website or check out Costco for special deals. It’s a big expense up front, but it saves heaps of money in the long run.
1-quart homemade broth (I used the broth from a whole chicken in the crockpot) 1 pound of fresh spinach 1 orange sweet potato, peeled and chopped 1 large red onion 4 ribs celery, chopped 1/2 large bulb of fennel, chopped 1 yellow bell pepper, chopped 1 head garlic, crushed 1 Tbsp coconut oil 1/2 can organic coconut milk (Natural Value brand) 1/2 cup dry white wine 2 cans of diced organic tomatoes Fresh chopped herbs (I used chopped chives and parsley)
Heat the coconut oil in a large Dutch oven. Sauté the onion, celery, and garlic over medium heat until translucent and fragrant, about 10 minutes. Next, add the fennel, bell pepper, and sweet potato and cook until soft, about 10 minutes.
Then add the wine, coconut milk, and broth and bring to a low simmer. Do not boil the broth as you could damage the proteins.
Finally, add the spinach and tomatoes and cook until wilted. Remove soup from heat and allow to cool slightly before pureeing in the blender. I did mine in two batches. This soup made 2 1/2 quarts or enough for our family of six for two nights.
Remember to warm the soup gently on the stove, not in the microwave to avoid damaging the proteins.
We named it Souper Jump Soup because Cameron thought it made him jump even higher than the regular Jump Soup. It is thick enough for the littles to eat with a spoon, but thin enough to suck through a straw… PERFECT!!!