Cream of fennel, leek and carrot soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 1.9 g
  • Cholesterol: 0.8 mg
  • Sodium: 199.5 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Cream of fennel, leek and carrot soup calories by ingredient


Yummy feel good soup Yummy feel good soup
Number of Servings: 8


    1 T olive oil
    2 leeks, trimmed and chopped
    2 cloves of garlic, finely chopped
    3 stalks of celery, trimmed and chopped
    2 carrots, chopped
    1 potato, peeled and chopped
    1 10 oz can of chicken broth plus water
    1/4 t pepper
    1/2 t chopped fresh thyme or pinch of dried
    salt, to taste
    croutons, topping is optional
    2 T chopped fresh parsley, as topping


heat oil in saucepan or dutch oven. Add leeks, garlic, fennel and carrots and cook gently for about 5 mins or until vegetables are beginning to soften. Add potato, stock, pepper, thyme and salt. Bring to a boil. Reduce heat cover and simmer gently for 20 - 25 mins, until vegetables are very tender. Puree in blender or food processor until very smooth. Taste and adjust seasonings if needed. Serve Sprinkled with croutons (optional) and parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user JE_69_MO.