Lunche for 2

Green Fennel Kale Soup

Name: Green Fennel Kale Soup
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp high-heat oil; 1 yellow onion; 1 fennel bulb; 1/2 tsp fine-grain sea salt; 2 cups chopped kale leaves; 2 cups low sodium vegetable broth; 1 head garlic; 1/3 cup hulled hemp seeds; grated zest and juice of 1 lemon; 1/4 cup loosely packed fresh cilantro; 1/4 cup loosely packed fresh flat-leaf parsley; freshly ground black pepper (optional)

$16.35for 430 minServes 2

Kale, fennel, and garlic simmer in broth, then blend smooth and finish with toasted hemp, herbs, and lemon.

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Fennel, 1$2.49 each typical	1	$2.49Typical price
	Kale, 0.5$2.49 each typical	0.5	$1.25Typical price
	Broth, 17 oz$0.07/oz typical	17 oz	$1.16Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
	Nuts and seeds, 1.5 oz$0.70/oz typical	1.5 oz	$1.05Typical price
	Lemons and limes, 0.5$0.60 each typical	0.5	$0.30Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$8.18

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

30 minstart to table
Easydifficulty
2servings as written
$$$typical cost tier

American Vegetarian Vegan Dairy-free Lunches Cold-weather comfort Winter

Typical price

$4.09 per serving$16.35 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp high-heat oil
1 yellow onion
1 fennel bulb
1/2 tsp fine-grain sea salt
2 cups chopped kale leaves
2 cups low sodium vegetable broth
1 head garlic
1/3 cup hulled hemp seeds
grated zest and juice of 1 lemon
1/4 cup loosely packed fresh cilantro
1/4 cup loosely packed fresh flat-leaf parsley
freshly ground black pepper (optional)

Steps

Heat the oil in a 4-quart pot over medium heat.
Chop the onion and fennel, then cook them with salt for 5 minutes.
Separate and mince the garlic cloves, then add them with the kale and broth.
Simmer the soup uncovered for 12 minutes, until the vegetables are tender.
Blend the soup until smooth, then stir in the lemon juice and black pepper.
Toast the hemp seeds in a dry skillet over medium heat for 3 minutes, then mix with lemon zest, cilantro, and parsley.