Appetizers / Soups / Salads

Cream of fennel, leek and carrot soup is for Soup.

Cream of fennel, leek and carrot soup takes 30 minutes to prepare.

Cream of fennel, leek and carrot soup takes 60 minutes to cook.

Cream of fennel, leek and carrot soup makes 8 servings.

The ingredients for Cream of fennel, leek and carrot soup are:

1 T olive oil
2 leeks, trimmed and chopped
2 cloves of garlic, finely chopped
3 stalks of celery, trimmed and chopped
2 carrots, chopped
1 potato, peeled and chopped
1 10 oz can of chicken broth plus water
1/4 t pepper
1/2 t chopped fresh thyme or pinch of dried
salt, to taste
croutons, topping is optional
2 T chopped fresh parsley, as topping

Here is how you make Cream of fennel, leek and carrot soup:

heat oil in saucepan or dutch oven. Add leeks, garlic, fennel and carrots and cook gently for about 5 mins or until vegetables are beginning to soften. Add potato, stock, pepper, thyme and salt. Bring to a boil. Reduce heat cover and simmer gently for 20 - 25 mins, until vegetables are very tender. Puree in blender or food processor until very smooth. Taste and adjust seasonings if needed. Serve Sprinkled with croutons (optional) and parsley.Number of Servings: 8Recipe submitted by SparkPeople user JE_69_MO.

The nutritional information for Cream of fennel, leek and carrot soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 76.6

• Total Fat: 1.9 g
• Cholesterol: 0.8 mg
• Sodium: 199.5 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.2 g
• Protein: 1.8 g