Aromatic soup ideal for chilly spring days.
Ingredients
- 3 bulbs fennel – trimmed, quartered, and cored
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 spring onions, sliced
- 4 cups vegetable stock, divided
- 1 large potato, peeled and cubed
- ¼ cup water, or as needed (Optional)
- ground black pepper to taste
Directions
Step 1
Slice the fennel into medium-size pieces.
Step 2
Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
Step 3
Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 215 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat2g | 12% |
Cholesterol8mg | 3% |
Sodium580mg | 25% |
Total Carbohydrate35g | 13% |
Dietary Fiber9g | 31% |
Total Sugars4g | |
Protein5g | |
Vitamin C41mg | 207% |
Calcium128mg | 10% |
Iron3mg | 14% |
Potassium1150mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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