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RELATED RECIPES
Pear and Fennel Orzo
Sweet Potato Stuffed Mushrooms
Fennel, Leek, and Pear Soup
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30 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
2
whole
white part only, sliced.
 
1
bulb
cut into 1/4 inch thick slices.
 
2
whole
peeled, cored,and cut into 1/2 inch cubes.
 
1
tsp
 
1/4
tsp
 
1/2
cups
 
3
cups
 
2
cups
packed.
 
 
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PREPARATION
1.
In a large dutch oven over high heat, heat the olive oil.
2.
Add the leeks and fennel. Saute for 5 minutes.
3.
Add the pears, salt, and pepper. Saute for 3 minutes more.
4.
Add the cashews and water and bring to a boil. Reduce the heat to simmer and cook for 5 minutes, partially covered.
5.
Stir in the spinach.
6.
Pour the soup into a blender, working in batches if necessary and puree until smooth. Can also use an immersion blender if desired.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 278
Protein 4.06 g
Carbohydrates 24.8 g
Iron 0 mg
Fiber 4.26 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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