Parsnip and fennel soup with dill

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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
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Introduction

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

Ingredients

    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

Directions

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.

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