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A hearty leek and fennel soup that’s filling, tasty, and very easy to make.
Ingredients
- 2 tablespoons olive oil
- 3 large leeks, cleaned and thinly sliced
- 4 large stalks celery, thinly sliced
- 3 large white onions, peeled and halved
- 1 large fennel bulb, thinly sliced
- 2 large baking potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon salt
- 1 ½ teaspoons ground black pepper
- 8 cups water
- 2 cubes vegetable bouillon
Directions
Step 1
Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
Step 2
Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat0g | 2% |
| Sodium763mg | 33% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber4g | 15% |
| Total Sugars5g | |
| Protein3g | |
| Vitamin C22mg | 112% |
| Calcium81mg | 6% |
| Iron2mg | 10% |
| Potassium562mg | 12% |
*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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