Fennel and Carrot Soup Recipe

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Ingredients:

Serving

2 fennel bulbs, sliced (about 4 cups)
1/2 cup chopped onion
3/4 cup sliced carrot (2-3 carrots)
3 tbsp olive oil
1 quart chicken broth (vegetable broth can be used to make this vegetarian)
cracked black pepper

Directions:

Trim tops& bottoms of fennel bulbs.
Save a few green fronds& chop for garnish.
Thinly slice bulbs, you should have about 4 cups sliced fennel.
In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
May take a couple of batches.
Transfer each batch to a clean saucepan.
Serve with sprinkle of chopped fennel fronds& cracked black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.68 Kcal (664 kJ)
Calories from fat	94.5 Kcal
		% Daily Value*
Total Fat	10.5g	16%
Sodium	938.25mg	39%
Potassium	778.37mg	17%
Total Carbs	12.39g	4%
Sugars	2g	8%
Dietary Fiber	4.63g	19%
Protein	1.61g	3%
Vitamin C	33.3mg	56%
Vitamin A	0.2mg	8%
Iron	1.2mg	7%
Calcium	83.9mg	8%

Amount Per 100 g
Calories	39.04 Kcal (163 kJ)
Calories from fat	23.25 Kcal
		% Daily Value*
Total Fat	2.58g	16%
Sodium	230.82mg	39%
Potassium	191.49mg	17%
Total Carbs	3.05g	4%
Sugars	0.49g	8%
Dietary Fiber	1.14g	19%
Protein	0.4g	3%
Vitamin C	8.2mg	56%
Vitamin A	0.1mg	8%
Iron	0.3mg	7%
Calcium	20.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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