Silky Fennel Soup

7 Reviews
100% would make this recipe again

A creamy fennel, potato, and leek soup.

An easy and quick soup, but sophisticated, thanks to the sweet and mild flavour of the fennel.

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Ingredients

??? leeks, thinly sliced crosswise ???
??? fennels, coarsely sliced ???
??? potatoes, peeled and cut into large pieces ???
??? canola oil ???
??? butter, unsalted ???
??? vegetable broth ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? sour cream [optional] ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables. Thinly slice the leeks crosswise. Remove the stalks and the feathery leaves from the fennel, setting some of the leaves aside for a final garnish, then slice the bulbs crosswise into coarse 1 cm thick sections. Peel the potatoes then coarsely cut them into 3 cm chunks.
  2. Heat the oil and butter in a saucepan over medium heat. Add the leeks then sauté with occasional stirring, until they are just softened, about 2-3 min. Add the potatoes and fennel, then cook 2-3 min. Pour in the broth, then season with salt and pepper. Bring to a boil, then reduce the heat and simmer, uncovered, until the vegetables are soft, about 20 min.
  3. Let the soup cool down a few minutes, then purée it in a blender or food processor.
  4. Ladle the soup into bowls, then garnish each bowl with a dollop of sour cream and the reserved fennel leaves. Serve.

Observations

This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

160

Fat

6 g

10 %

Saturated 1.9 g
+ Trans 0.2 g

11 %

Cholesterol

10 mg

Sodium

90 mg

4 %

Carbohydrate

25 g

8 %

Fibre

5 g

20 %

Sugars

2 g

Net Carbs

20 g

Protein

3 g

Vitamin A

14 %

Vitamin C

32 %

Calcium

7 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin K
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Fibre | Low Sodium | Halal | Kosher | Vegetarian

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