Potato and Fennel Soup with Gouda Crostini
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 350 kcal | (17 %) | ||
| Protein | 9.3 g | (9 %) | ||
| Fat | 16.4 g | (14 %) | ||
| Carbohydrates | 41 g | (27 %) |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- 2 Fennel bulb
- 1 onion
- 3 Tbsps vegetable oil
- 1 tsp sweet ground paprika
- 1 l Vegetable broth
- 1 Apple
- salt
- peppers
- 1 bunch Dill
Preparation steps
Rinse, peel and slice the potatoes. Rinse the fennel and cut into wedges. Peel and dice the onion.
Heat the vegetable oil in a large pot. Sauté the onions until softened. Season with the sweet paprika. Add the potatoes, fennel and vegetable broth to the pot, cover and simmer for 20-25 minutes.
For the crostini: Brush the baguette slices with olive oil, sprinkle with the grated gouda and season with pepper. Place the baguette slices on a baking sheet lined with parchment paper and preheat the oven's broiler to low.
Rinse and peel the apple, cut into quarters, remove the core and cut into small cubes. Add the apple to the soup, season with salt and pepper and continue simmering for 3-5 minutes. Rinse the dill, pat dry, chop finely and add to the soup.
Place the baguette slices under the preheated broiler and broil until the cheese is melted and golden brown. Ladle the soup into bowls and serve the crostini on the side.
