Parsnip and fennel soup with dill
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbl. olive oil2 leeks2 medium parsnips1 large bulb fennel1/2 cup dry white wine1 lb yukon gold potatoes5 cup low-sodium vegetable or chicken brothfresh dill
heat the oil, add the leeks, parsnips, fennel, salt and pepper. cooking until soft.
add wine, cook until almost gone ..
add potatoes and broth, cook until potatoes soft
puree about half of the soup and return it to pot
Number of Servings: 4
Recipe submitted by SparkPeople user FZELDA.
add wine, cook until almost gone ..
add potatoes and broth, cook until potatoes soft
puree about half of the soup and return it to pot
Number of Servings: 4
Recipe submitted by SparkPeople user FZELDA.
Nutritional Info Amount Per Serving
- Calories: 358.3
- Total Fat: 8.1 g
- Cholesterol: 6.2 mg
- Sodium: 1,261.6 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 10.2 g
- Protein: 8.0 g
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