Zucchini & Fennel Cream Soup
by FromGardenToSoupBowl
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INGREDIENTS
INSTRUCTIONS
In a soup pan, warm olive oil over medium-high heat and cook leek and fennel 2 minutes. Reduce the heat and continue cooking for 3 minutes. Add zucchini and 2 tbsp. vegetable stock and cook for 10 minutes. Pour in vegetable stock, bring to a boil and simmer for 2 minutes. Add fennel seeds and season with salt and pepper.
Puree soup in a food processor or use a hand-held blender.
Serve it topped with a drizzle of good olive oil and a fresh parsley.
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NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (685g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 149 | ||
| Calories from Fat: 85 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.4g | 13 % | |
| Saturated Fat 1.3g | 7 % | |
| Monounsaturated Fat 6.6g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2014.7mg | 69 % | |
| Potassium 587.5mg | 15 % | |
| Total Carbohydrate 16.1g | 5 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 12.9g | ||
| Protein 2.6g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 149
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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