Parsnip and fennel soup with dill

Be the first to
rate this recipe!
member ratings
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:


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

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.