Fruity Fennel Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 4.63 g | (5 %) | ||
| Fat | 24.94 g | (22 %) | ||
| Carbohydrates | 34.68 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.56 g | (19 %) |
| Vitamin A | 275.16 mg | (34,395 %) | ||
| Vitamin D | 0.27 μg | (1 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 2.43 mg | (20 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 54.48 μg | (18 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 2.26 μg | (5 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 39.28 mg | (41 %) | ||
| Potassium | 763.93 mg | (19 %) | ||
| Calcium | 133.47 mg | (13 %) | ||
| Magnesium | 34.15 mg | (11 %) | ||
| Iron | 1.72 mg | (11 %) | ||
| Iodine | 7.85 μg | (4 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 11.68 g | |||
| Cholesterol | 57.11 mg |
Ingredients
- Ingredients
- 1 onion
- 2 large Fennel bulb (each 250-300 grams)
- 100 grams starchy potatoes
- 2 Tbsps olive oil
- 750 milliliters Vegetable broth
- 2 slices Whole Wheat Bread (120 grams)
- 1 Tbsp butter
- 1 organic Orange
- 175 milliliters Whipped cream
- salt
- Nutmeg
- freshly ground peppers
Preparation steps
Peel onion and finely chop. Rinse fennel bulbs, trim, cut into quarters, remove stalk and cut into cubes. Set aside fennel leaves for garnish and chop the rest coarsely. Peel potatoes and dice.
Heat oil in a pot, saute onion, fennel and potato cubes for 1-2 minutes until colorless, add broth, bring to a boil and let simmer for about 20 minutes over low heat. Dice bread and fry in a skillet with hot butter until golden brown. Rinse orange in hot water, wipe dry and finely grate zest. Squeeze juice from orange. Puree the soup finely with an immersion blender and then add half of cream and orange juice and season with salt, nutmeg and pepper. Depending on the desired consistency, simmer a little or add broth. Beat remaining cream until stiff. Spread fennel soup on deep plates and serve with a dollop of whipped cream. Serve garnished with croutons, fennel leaves and orange zest.
