Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
This sounds delicious. I am wondering if you can suggest a substitute for fennel or if I can just leave it out? And Nancy, thank you for creating so many wonderful recipes
I just came from the grocery store specifically to buy fennel for this. That being said, I think it would be fine without it.
I had been wanting to make this for quite a while but didn’t have time. It took a bit of time to make, and I was so worried the outcome wouldn’t be worth it. It was so very delicious! I did add a bit of kelp granules for a more seafood type taste. Next time, I may use Ocean Halo’s No Fish broth instead of vegetable broth, but I will definitely make it again.