Smarter Home Cooking

Creamy Fennel Soup

5
Average: 5 (4 votes)
(4 votes)
Creamy Fennel Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
265
calories
Calories

Healthy, because

Even smarter

Nutritional values

The fennel soup convinces with various essential oils that are good for the stomach and intestines - so complaints such as nausea and cramps are a thing of the past. The fennel bulb also scores points for its sight-enhancing vitamin A and cell-protecting vitamin E.

For some crunch in the fennel soup, you can top it with chopped nuts when serving or make croutons from wholemeal bread.

1 each contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein4.66 g(5 %)
Fat17.94 g(15 %)
Carbohydrates23.95 g(16 %)
Sugar added0 g(0 %)
Roughage5.25 g(18 %)
Vitamin A184.78 mg(23,098 %)
Vitamin D0.15 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.49 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate45.83 μg(15 %)
Pantothenic acid0.48 mg(8 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C24 mg(25 %)
Potassium766.37 mg(19 %)
Calcium115.3 mg(12 %)
Magnesium34.84 mg(12 %)
Iron1.32 mg(9 %)
Iodine4.81 μg(2 %)
Zinc0.51 mg(6 %)
Saturated fatty acids7.69 g
Cholesterol34.4 mg

Ingredients

for
4
Ingredients
1 onion
2 garlic
2 Fennel bulb
100 grams starchy potatoes
100 grams Celery root
2 tablespoons olive oil
800 milliliters Vegetable broth
100 milliliters Whipped cream
2 tablespoons Crème fraiche
2 centiliters Noilly Prat
salt
freshly grated Nutmeg
freshly ground peppers
How healthy are the main ingredients?
oniongarlicFennel bulbpotatoolive oilWhipped cream

Preparation steps

1.

Peel and finely chop the onion and garlic. Rinse the fennel bulbs, cut into quarters, remove the core and dice. Reserve a few of the fennel leaves for garnish and chop the rest. Peel and dice the potatoes and celery root. 

2.

Heat the olive oil in a large pot and sauté the garlic, onions and fennel for 1-2 minutes, until translucent. Add the potatoes, celery root and vegetable broth and bring to a boil. Cover and simmer for about 20 minutes, until the potatoes and celery root are tender. 

3.

Puree the soup with an immersion blender until smooth, then stir in the heavy cream. Adjust the consistency by adding more broth or letting it simmer down, if needed. Stir in the crème fraîche and vermouth and season with salt, pepper and nutmeg. 

4.

Ladle into bowls and garnish with the reserved fennel leaves.