Potato Fennel Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 836.8
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 531.9 mg
- Total Carbs: 179.8 g
- Dietary Fiber: 30.1 g
- Protein: 29.5 g
View full nutritional breakdown of Potato Fennel Soup calories by ingredient
Introduction
Adapted from the recipe at Mayoclinic.com for a low sodium diet Adapted from the recipe at Mayoclinic.com for a low sodium dietNumber of Servings: 1
Ingredients
-
1 teaspoon olive oil
1 large fennel bulb (about 2 pounds), chopped
1 cup chopped red onion
2 large russet potatoes, peeled and sliced
3 cups reduced-sodium chicken broth
1 cup Silk Almond Milk, unsweetened
2 teaspoons lemon juice
2 teaspoons fennel seeds, toasted
Directions
In a large soup pot, heat the olive oil over medium heat. Add the fennel and onion. Saute until the vegetables are soft, about 5 minutes. Stir in the potatoes, chicken broth, milk and lemon juice. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.
In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.
Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MOMOF2NJ.
In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.
Makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MOMOF2NJ.