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There are generally good-for-you soups and then there are the gourmet soups, the soups you eat at a restaurant and go, “Oh my god, this is the best soup I’ve ever had.” Usually these restaurant soups have been layered with flavors for hours, sometimes days, using many different cooking techniques. Needless to say, they’re VERY labor intensive. With this veggie soup recipe, I’ve cracked the code on getting the most delicious flavors possible – marrying good for you with totally gourmet, and with the least amount of hands-on work.
White Bean and Fennel Soup from Go with Your Gut