Photo: Cala
Fennel and Potato Soup
8 ingredients
15 min + 40 min
4 servings
openrecipes
"Aromatic soup ideal for chilly spring days."
Estimated Nutrition (whole recipe, rough)
459
Calories
7g
Protein
26g
Fat
55g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 bulbs fennel - trimmed, quartered, and cored
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 spring onions, sliced
- 4 cups vegetable stock, divided
- 1 large potato, peeled and cubed
- 1/4 cup water, or as needed (optional)
- ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes