Directions:
- Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
- Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.73 Kcal (263 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 710.4mg | 30% | |
| Potassium | 650.13mg | 14% | |
| Total Carbs | 11.94g | 4% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 33.5mg | 56% | |
| Iron | 2.4mg | 13% | |
| Calcium | 97mg | 10% | |
| Amount Per 100 g | |||
| Calories | 19.95 Kcal (84 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 225.9mg | 30% | |
| Potassium | 206.73mg | 14% | |
| Total Carbs | 3.8g | 4% | |
| Sugars | 0.57g | 7% | |
| Dietary Fiber | 1.09g | 14% | |
| Protein | 0.76g | 5% | |
| Vitamin C | 10.6mg | 56% | |
| Iron | 0.8mg | 13% | |
| Calcium | 30.8mg | 10% | |
* 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.
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