Photo: Cala
Basil, fennel and potato soup with Mediterranean cheese croûtons
11 ingredients
30 min + 30 min
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
461
Calories
11g
Protein
16g
Fat
74g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 2 tbsp olive oil
- 1 small onion
- 4 garlic
- ½ fennel
- 200g/7oz Anya potatoes, cooked until tender, chopped
- 300ml/10fl oz hot vegetable stock
- 6 fresh basil
- 2 thick slices white bread
- 55g/2oz Gruyère
- 3 sunblush tomatoes, chopped
- 6 black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes