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Spinach-And-Fennel Soup

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The New York Times
Related tags
soups gluten free nut free easter lunch
Nutrition per serving    (USDA % daily values)
CAL
132
FAT
21%
CHOL
2%
SOD
71%

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Ingredients for 4 servings

1 1/2 tbsp olive oil

1/2 cup lowfat milk

1 large fennel bulb, trimmed and thinly sliced

1 1/2 tsp salt

1/4 cup plain nonfat yogurt

5 cloves roasted garlic, peeled

1 tbsp fresh lemon juice

16 cup spinach leaves, stemmed, washed and torn

1 1/2 cup chicken broth, homemade or low-sodium canned

1 medium onion, peeled and chopped

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