Fennel And Spinach Soup With Roasted Pepper Yogurt

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2 red bell peppers

2 large fennel bulbs with stalks

2 tablespoons extra-virgin olive oil

2 cups chopped leek (about 2 medium)

1 cup chopped shallots (about 2 large)

1 tablespoon chopped fresh thyme

3/8 teaspoon salt

2 cups fat-free, lower-sodium chicken broth

1 cup water

1 bay leaf

4 ounces fresh spinach

1/4 teaspoon freshly ground black pepper

1/2 cup fat-free Greek yogurt

1 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

Dash of ground red pepper

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