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Fennel Soup

3
Average: 3 (1 vote)
(1 vote)
Fennel Soup
556
calories
Calories
0
Print
easy
Difficulty
35 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie556 kcal(26 %)
Protein18.14 g(19 %)
Fat27.6 g(24 %)
Carbohydrates65.98 g(44 %)
Sugar added0 g(0 %)
Roughage17.06 g(57 %)
Vitamin A317.05 mg(39,631 %)
Vitamin D0 μg(0 %)
Vitamin E2.05 mg(17 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.24 mg(22 %)
Niacin5.45 mg(45 %)
Vitamin B₆0.33 mg(28 %)
Folate313.2 μg(104 %)
Pantothenic acid1.09 mg(18 %)
Biotin1.08 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39.47 mg(42 %)
Potassium1,481.36 mg(37 %)
Calcium276.49 mg(28 %)
Magnesium109.62 mg(37 %)
Iron6.66 mg(44 %)
Iodine2.21 μg(1 %)
Zinc2.57 mg(37 %)
Saturated fatty acids4.86 g
Cholesterol7.09 mg
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 kilogram
Fennel bulb (with the fronds)
1 bunch
3 tablespoons
chopped Parsley
6 tablespoons
1 small can
Chickpeas (240 g drained)
freshly ground Pepper
4 slices
1
small Garlic bulb (cut crosswise)
4 tablespoons
freshly grated Pecorino cheese
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Preparation

Preparation steps

Step 1/2

Rinse and trim the fennel. Remove the fronds and set aside. Quarter and julienne the root. Rinse and trim the scallions, then thinly slice.

Step 2/2

Sauté the vegetables in 4 tablespoons of the oil for 1 minute, stirring constantly. Add 1 1/4 L (approximately 1 1/4 quart) of boiling water, cover, and cook for 20 minutes over low heat. Rinse the chickpeas in a colander. Add to the soup with the parsley, then season to taste with salt and pepper. Chop the fennel fronds. Toast the bread slices in the olive oil on both sides until they begin to brown.  Remove from the pan and rub with the garlic. Divide the bread into soup bowl, sprinkle with the cheese, and top with the hot soup. Garnish with the fennel fronds and serve.

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