Naturally Ella · by Erin Alderson★ 5.0
Sunchoke Soup with Fennel
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 11%
CARBS 30G55% OF CAL
3G FIBER0G ADDED8G INTRINSIC19G OTHER8G TOTAL SUGAR
FAT 10G39% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refined winter soup of sunchokes, fennel, and potatoes with a creamy finish. It's delicate and subtly flavored, elegant enough for entertaining.
mainsoup🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons lemon juice
- 1 pound sunchokes
- 1 pound Russet potatoes
- 1 tablespoon olive oil
- 1 medium shallot (diced)
- ¼ pound fennel bulb (diced)
- 2 cloves garlic (minced)
- 2 cups water
- ¼ teaspoon salt
- ½ cup cream
- Fennel fronds (for topping)
- Cream (for topping)
- Black Pepper (for topping)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 11%
CARBS 30G55% OF CAL
3G FIBER0G ADDED8G INTRINSIC19G OTHER8G TOTAL SUGAR
FAT 10G39% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 202mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 924mg
- Calcium
- 111mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.