|Fennel and Cauliflower Soup
Serves 6 / This light wintertime soup is a great alternative to potato-leek.
2 tablespoons olive oil
1. Warm a pressure cooker or soup pot on medium-low heat. Add olive oil, leek, onion, cauliflower, and fennel bulb. Swirl to coat in oil. After 10 minutes, add fennel seed and cook for 10 minutes more on low heat, swirling and flipping the pot to stir the vegetables. Do not let brown.
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).
PER SERVING: 76 cal, 53% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 8g carb, 3g fiber, 414mg sodium