Potato Fennel Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 teaspoon olive oil1 large fennel bulb (about 2 pounds), chopped 1 cup chopped red onion 2 large russet potatoes, peeled and sliced 3 cups reduced-sodium chicken broth 1 cup Silk Almond Milk, unsweetened2 teaspoons lemon juice 2 teaspoons fennel seeds, toasted
In a large soup pot, heat the olive oil over medium heat. Add the fennel and onion. Saute until the vegetables are soft, about 5 minutes. Stir in the potatoes, chicken broth, milk and lemon juice. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.
In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.
Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MOMOF2NJ.
In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.
Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MOMOF2NJ.
Nutritional Info Amount Per Serving
- Calories: 836.8
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 531.9 mg
- Total Carbs: 179.8 g
- Dietary Fiber: 30.1 g
- Protein: 29.5 g
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