Fennel Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple pureed soup highlighting fennel's delicate anise flavor, with potato for body. Light, elegant, and easily made vegan. Serves as a fall or winter dinner or an impressive first course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil, (plus more for drizzling)
- 1 large onion, (diced)
- 2 large or 3 small fennel bulbs, (diced, plus fennel fronds for serving (optional))
- 1 teaspoon fennel seeds
- 3 garlic cloves, (minced)
- 1 pound Yukon gold potatoes, (peeled and diced into 1/2-inch cubes)
- 4 cups (32 ounces) chicken stock ( or vegetable stock)
- Kosher salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 790mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1293mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 790MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.