Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- Olive oil
- 1 medium onion, chopped
- 2-3 celery stalks, chopped
- 2 small carrots, peeled and sliced
- 4 medium potatoes, peeled and cubed
- 1 celery root, peeled and sliced
- 1 tsp cumin powder
- 1 bayleaf
- Salt and pepper
- 2 cups vegetable stock
- Fennel leaves for garnish
Directions
Heat the oil in a pan on medium/low heat. When hot, add the chopped onion.
Fry till soft, add the cumin powder and the bayleaf.
Add the celery, followed a couple of minutes later by the carrots, celery root and potatoes (keep on a very low heat).
Cover the pan and sweat for several minutes, stirring occasionally to prevent sticking or burning. Add the remaining vegetable stock, and simmer until the vegetables are cooked. Leave to cool.
Once cool, blend the soup, add salt and pepper to your liking, adjust water if necessary. Reheat and serve with fennel leaves as garnish.
Category:Dominican Recipes
Category:Dominican Soups