Fiddlehead Soup Recipe

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Fiddlehead Soup
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  1. Heat oil over medium heat. Add leeks and cook for 3 minutes. Add fiddleheads and potatoes and cook for another 3 minutes.
  2. Add broth and bring to a boil. Reduce heat to medium and simmer covered for about 15-20 minutes or until vegetables are tender.
  3. Blend soup in blender or with an immersion blender until very smooth. Stir in cream and add salt and pepper to taste.
  4. Garnish with green onions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 174.8 Kcal (732 kJ)
Calories from fat 17.71 Kcal
% Daily Value*
Total Fat 1.97g 3%
Sodium 640.73mg 27%
Potassium 566.38mg 12%
Total Carbs 31.93g 11%
Sugars 2.84g 11%
Dietary Fiber 2.78g 11%
Protein 6.86g 14%
Vitamin C 29.2mg 49%
Vitamin A 0.5mg 16%
Iron 8.5mg 47%
Calcium 246.5mg 25%
Amount Per 100 g
Calories 58.64 Kcal (246 kJ)
Calories from fat 5.94 Kcal
% Daily Value*
Total Fat 0.66g 3%
Sodium 214.97mg 27%
Potassium 190.02mg 12%
Total Carbs 10.71g 11%
Sugars 0.95g 11%
Dietary Fiber 0.93g 11%
Protein 2.3g 14%
Vitamin C 9.8mg 49%
Vitamin A 0.2mg 16%
Iron 2.8mg 47%
Calcium 82.7mg 25%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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