Leek and Fennel Soup

Leek and Fennel Soup


A hearty soup which is filling, tasty, and unconditionally easy to make.

The ingredient of Leek and Fennel Soup

  1. 2 tablespoons olive oil
  2. 3 large leeks, cleaned and thinly sliced
  3. 4 large stalks celery, thinly sliced
  4. 3 large white onions, peeled and halved
  5. 1 large fennel bulb, thinly sliced
  6. 2 large baking potatoes, peeled and cut into 1/2-inch cubes
  7. 1 tablespoon salt
  8. 1u2009u00bd teaspoons sports ground black pepper
  9. 8 cups water
  10. 2 cubes vegetable bouillon

The instruction how to make Leek and Fennel Soup

  1. In a large saucepan or soup kettle on top of higher than medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, virtually 10 minutes.
  2. Pour 8 cups of water over the vegetables, bring to a boil, shorten the heat, and drop in the vegetable bouillon cubes. Simmer beyond low heat, stirring occasionally to invalidate the cubes, until the vegetables are twinge and the potatoes have begun to thicken the soup, practically 30 minutes.

Nutritions of Leek and Fennel Soup

calories: 116.7 calories
carbohydrateContent: 21.3 g
fatContent: 3.1 g
fiberContent: 4.2 g
proteinContent: 2.7 g
saturatedFatContent: 0.4 g
sodiumContent: 762.6 mg
sugarContent: 4.5 g


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