Parsnip and fennel soup with dill

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Parsnip and fennel soup with dill calories by ingredient
Report Inappropriate Recipe

Submitted by: FZELDA


tasty .... tasty ....
Number of Servings: 4


    2 tbl. olive oil
    2 leeks
    2 medium parsnips
    1 large bulb fennel
    1/2 cup dry white wine
    1 lb yukon gold potatoes
    5 cup low-sodium vegetable or chicken broth
    fresh 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.


Rate This Recipe