Cream of fennel, leek and carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T olive oil2 leeks, trimmed and chopped2 cloves of garlic, finely chopped3 stalks of celery, trimmed and chopped2 carrots, chopped1 potato, peeled and chopped1 10 oz can of chicken broth plus water1/4 t pepper1/2 t chopped fresh thyme or pinch of driedsalt, to tastecroutons, topping is optional2 T chopped fresh parsley, as topping
heat oil in saucepan or dutch oven. Add leeks, garlic, fennel and carrots and cook gently for about 5 mins or until vegetables are beginning to soften. Add potato, stock, pepper, thyme and salt. Bring to a boil. Reduce heat cover and simmer gently for 20 - 25 mins, until vegetables are very tender. Puree in blender or food processor until very smooth. Taste and adjust seasonings if needed. Serve Sprinkled with croutons (optional) and parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user JE_69_MO.
Number of Servings: 8
Recipe submitted by SparkPeople user JE_69_MO.
Nutritional Info Amount Per Serving
- Calories: 76.6
- Total Fat: 1.9 g
- Cholesterol: 0.8 mg
- Sodium: 199.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.2 g
- Protein: 1.8 g
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