Lunch

Fennel with Carrot and Potato Soup is for Lunch.

Fennel with Carrot and Potato Soup takes 15 minutes to prepare.

Fennel with Carrot and Potato Soup takes 35 minutes to cook.

Fennel with Carrot and Potato Soup makes 8 servings.

The ingredients for Fennel with Carrot and Potato Soup are:

2 tablespoons Fleischmann's Olive Oil spread
1 fennel bulb, sliced (fronds reserved for garnish)
4 cups carrots, cubed
4 cups potatoes, cubed
4 cubes vegetarian bouillon
Sea salt (optional)
5 cups water
1 cup 1% milk, warmed

Here is how you make Fennel with Carrot and Potato Soup:

In a large pot, melt butter. Saute the sliced fennel until tender. Add carrots and saute a few more minutes. Add potatoes, water, sea salt, and bouillon cubes. Bring to a boil and boil gently for 15-20 minutes. Remove from heat. In a food processor or blender, spoon in several cups of the cooked vegetables and add the cup of milk. Process or puree until smooth. Add back into the pot of soup and stir until blended. Serve immediately. Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user KMARTINEZ26.

The nutritional information for Fennel with Carrot and Potato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 131.8

• Total Fat: 2.6 g
• Cholesterol: 1.5 mg
• Sodium: 593.4 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 4.3 g
• Protein: 3.5 g

The dietary needs meet for Fennel with Carrot and Potato Soup is Vegetarian