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Ingredients
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3 bulbs fennel - trimmed, quartered, and cored
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1 tablespoon butter
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1 tablespoon olive oil
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3 spring onions, sliced
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4 cups vegetable stock, divided
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1 large potato, peeled and cubed
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¼ cup water, or as needed (Optional)
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ground black pepper to taste
Directions
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Slice the fennel into medium-size pieces.
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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.
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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)
215 | Calories |
7g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 215 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 12% |
Cholesterol 8mg | 3% |
Sodium 580mg | 25% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 9g | 31% |
Total Sugars 4g | |
Protein 5g | 11% |
Vitamin C 41mg | 46% |
Calcium 128mg | 10% |
Iron 3mg | 14% |
Potassium 1150mg | 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.