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Spicy Pepper Fennel Soup

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“I had leftovers that needed to get used up today: sliced peppers and shredded carrots. I fluked into this amazingly tasty soup so thought I'd immortalize it. It's heart smart, crazy healthy and fully vegan. Serve with a good crusty bread for a spicy hearty dinner.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions and garlic in oil in a soup pot over medium heat until onions are clear.
  2. Add fennel and marjoram, saute to coat.
  3. Add water, bouillon, vinegar, veggies and chipotle and bring to a boil.
  4. In 15 minutes put your immersion blender in the pot and puree (alternately, transfer to a blender/food processor and puree thoroughly).
  5. When the soup is smooth, add lentils and boil 15 minutes.

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