Photo: Cala
Carrot and Fennel Soup
9 ingredients
10 min + 30 min
openrecipes
A clean, simple carrot and shaved fennel soup. The vegetables are rounded out with wild rice, and the finished soup is dusted generously with Parmesan cheese.
Estimated Nutrition (whole recipe, rough)
619
Calories
22g
Protein
22g
Fat
89g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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 tablespoons extra virgin olive oil
- 2 medium fennel bulbs, trimmed fronds reserved, thinly sliced
- 2 1/4 pounds / 36 ounces farmer market carrots, thickly sliced
- 2 large cloves garlic, thinly sliced
- 10 cups good-tasting vegetable broth or water
- salt to taste
- 3 cups / 12 oz cooked wild rice
- 2 tablespoons blood orange olive oil or 5 tablespoons fresh orange juice
- lots of freshly grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes