RecipesMagazine
×

Potato-Fennel Soup

5
4
3
2
1
Potato-Fennel Soup

Potato-Fennel Soup

You can never have too many main course recipes, so give Potato-Fennel Soup a try. One serving contains 519 calories, 22g of protein, and 10g of fat. This vegetarian recipe serves 4. If you have skim milk, leeks, butter, and a few other ingredients on hand, you can make it. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

1
Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
Ingredients you will need
FennelFennel
LeekLeek
WaterWater
Equipment you will use
PotPot
2
Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse.
Ingredients you will need
LeekLeek
3
Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
Ingredients you will need
Salt And PepperSalt And Pepper
Cooking SprayCooking Spray
CarrotCarrot
FennelFennel
LeekLeek
Equipment you will use
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat.
Ingredients you will need
ButterButter
Equipment you will use
Dutch OvenDutch Oven
5
Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes.
Ingredients you will need
FennelFennel
LeekLeek
6
Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes.
Ingredients you will need
PotatoPotato
BrothBroth
7
Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
BrothBroth
MilkMilk
Equipment you will use
BlenderBlender
8
Ladle the soup into bowls; top with the roasted vegetables and chopped herbs.
Ingredients you will need
VegetableVegetable
HerbsHerbs
SoupSoup
Equipment you will use
BowlBowl
LadleLadle
9
Spread the ricotta on the toasted bread and season with pepper; serve with the soup.
Ingredients you will need
Ricotta CheeseRicotta Cheese
PepperPepper
SoupSoup
BreadBread
10
Photograph by Antonis Achilleos
DifficultyHard
Ready In40 m.
Servings4
Health Score55
VegetarianVery Healthy
DietsLacto Ovo Vegetarian
Dish TypesSoup
OccasionsFallWinter
Related recipes
Vegetable Soup with Dumplings
Hearty Cauliflower Soup
Asian Burger Soup
Egg and Broccoli Casserole
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok