Fennel with Carrot and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 tablespoons Fleischmann's Olive Oil spread1 fennel bulb, sliced (fronds reserved for garnish)4 cups carrots, cubed4 cups potatoes, cubed4 cubes vegetarian bouillonSea salt (optional)5 cups water1 cup 1% milk, warmed
In a large pot, melt butter. Saute the sliced fennel until tender. Add carrots and saute a few more minutes. Add potatoes, water, sea salt, and bouillon cubes. Bring to a boil and boil gently for 15-20 minutes. Remove from heat.
In a food processor or blender, spoon in several cups of the cooked vegetables and add the cup of milk. Process or puree until smooth. Add back into the pot of soup and stir until blended. Serve immediately. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KMARTINEZ26.
In a food processor or blender, spoon in several cups of the cooked vegetables and add the cup of milk. Process or puree until smooth. Add back into the pot of soup and stir until blended. Serve immediately. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KMARTINEZ26.
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 2.6 g
- Cholesterol: 1.5 mg
- Sodium: 593.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 4.3 g
- Protein: 3.5 g
Member Reviews
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CD12103937
This is an easy and tasty recipe however, I made a few changes. No bouillion - too high in salt. just water and fresh herbs to make a nice broth (fresh parsley, fresh thyme, & dried tarragon) with the garlic. then added in the potato, fennel and leeks. husband said still needed pepper. - 6/30/12