Fennel with Carrot and Potato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 131.8
- Total Fat: 2.6 g
- Cholesterol: 1.5 mg
- Sodium: 593.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 4.3 g
- Protein: 3.5 g
View full nutritional breakdown of Fennel with Carrot and Potato Soup calories by ingredient
Introduction
Sweet, warm, and creamy, this soup is a crowd-pleaser. Sweet, warm, and creamy, this soup is a crowd-pleaser.Number of Servings: 8
Ingredients
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2 tablespoons Fleischmann's Olive Oil spread
1 fennel bulb, sliced (fronds reserved for garnish)
4 cups carrots, cubed
4 cups potatoes, cubed
4 cubes vegetarian bouillon
Sea salt (optional)
5 cups water
1 cup 1% milk, warmed
Directions
In a large pot, melt butter. Saute the sliced fennel until tender. Add carrots and saute a few more minutes. Add potatoes, water, sea salt, and bouillon cubes. Bring to a boil and boil gently for 15-20 minutes. Remove from heat.
In a food processor or blender, spoon in several cups of the cooked vegetables and add the cup of milk. Process or puree until smooth. Add back into the pot of soup and stir until blended. Serve immediately. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KMARTINEZ26.
In a food processor or blender, spoon in several cups of the cooked vegetables and add the cup of milk. Process or puree until smooth. Add back into the pot of soup and stir until blended. Serve immediately. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KMARTINEZ26.
Member Ratings For This Recipe
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LOVELYLINDA491
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1BOSSMOMMY
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CD12103937
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WHERESMYDINNER