Fennel And Potato Soup Recipe
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Fennel and potato blend with vegetable stock for a thick vegetarian soup perfect for the chillier spring days.
5
22 Rating -
Rate
Vegdiet
1hr total
15minsPrep
40minsCook
1hr total
15m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Fennel And Potato Soup Recipe
- 3/4 Bulbs fennel trimmed, quartered, and cored
- 1/4 tablespoon Butter
- 1/4 tablespoon Olive oil
- 3/4 Spring onions, sliced
- 1 cup Vegetable stock, divided
- 1/4 Large potato, peeled and cubed
- 0.06 cup Water, or as needed
Nutrition
value
value
766
calories per serving
31 g Fat33 g Protein113 g Carbs75 g FiberOther
Current Totals
- Fat31g
- Protein33g
- Carbs113g
- Fiber75g
MacroNutrients
- Carbs113g
- Protein33g
- Fiber75g
Fats
- Fat31g
Vitamins & Minerals
- Calcium2196mg
- Iron34mg
- Vitamin A2059mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B985mcg
- Vitamin B120mcg
- Vitamin C65mg
- Vitamin E1mg
- Copper2mcg
- Magnesium712mg
- Manganese12mg
- Phosphorus954mg
- Selenium4mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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