Creamy Potato Fennel Soup
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.
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 4.66 g | (5 %) | ||
| Fat | 17.94 g | (15 %) | ||
| Carbohydrates | 23.95 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.25 g | (18 %) |
| Vitamin A | 184.78 mg | (23,098 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.49 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45.83 μg | (15 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 1.67 μg | (4 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 766.37 mg | (19 %) | ||
| Calcium | 115.3 mg | (12 %) | ||
| Magnesium | 34.84 mg | (12 %) | ||
| Iron | 1.32 mg | (9 %) | ||
| Iodine | 4.81 μg | (2 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 7.69 g | |||
| Cholesterol | 34.4 mg |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Fennel bulb
- 4 ozs starchy potatoes
- 4 ozs Celery root
- 2 Tbsps olive oil
- 26 ozs Vegetable broth
- 3 ozs Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps Noilly Prat (or vermouth)
- salt
- freshly grated Nutmeg
- freshly ground peppers
Preparation steps
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.
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.
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.
Ladle into bowls and garnish with the reserved fennel leaves.
