Fennel Soup

A smooth vegetarian soup made with sautéed fennel, new potatoes, and shallots blended with fresh dill.

Vegetarian Healthy Soup Quick Fennel

Estimated Nutrition

Calories

257.5

kcal / serving

257.5 kcal total

Carbs

30.4g

per serving

30.4 g total

Fat

12.8g

per serving

12.8 g total

Protein

5.2g

per serving

5.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

14.2

Butter

1 tbsp

Liquids

150

Chicken Stock

hot; vegetable stock for vegetarians

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Dill

fresh, chopped

Vegetables

0.5

piece

Shallot

finely chopped

100

New Potatoes

peeled and chopped

0.5

bulb

Fennel

chopped

Method

Heat the butter in a pan and fry the shallot until softened.

Add the new potatoes and fennel and sauté for 2 to 3 minutes.

Add 150ml of stock and bring to the boil.

Simmer for 8 to 10 minutes until the vegetables are tender.

Season with salt and pepper and allow to cool slightly.

Pour into a blender, add dill, and blend until smooth.

Reheat gently if necessary and pour into a bowl.