Photo: Cala
Roast carrot and fennel soup with fennel flatbreads recipe
12 ingredients
1 hr 20 min + 1 hr
6 people
openrecipes
Delicious warming soup with a swirl of cream and flatbreads to dip.
Estimated Nutrition (whole recipe, rough)
801
Calories
18g
Protein
21g
Fat
138g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Seed | 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
- 1 fennel seeds
- tsp strong bread flour
- 250 fast-action dried yeast
- g sugar
- 0.5 olive oil, plus extra for shaping
- tsp carrots, peeled, trimmed and sliced
- 1 fennel bulbs, trimmed and sliced, tops reserved to serve
- tsp onion, sliced
- 1 splash olive oil
- tbsp cloves garlic, unpeeled
- 1 vegetable stock
- kg single cream, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes