Potato Fennel Soup

0
Average: 0 (0 votes)
(0 votes)
Potato Fennel Soup
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
174
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie174 cal.(8 %)
Protein7.71 g(8 %)
Fat5.73 g(5 %)
Carbohydrates26.18 g(17 %)
Sugar added0 g(0 %)
Roughage4.24 g(14 %)
Vitamin A150.95 mg(18,869 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.34 mg(20 %)
Vitamin B₆0.27 mg(19 %)
Folate50.6 μg(17 %)
Pantothenic acid0.42 mg(7 %)
Biotin0.91 μg(2 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C23.88 mg(25 %)
Potassium637.66 mg(16 %)
Calcium200.67 mg(20 %)
Magnesium32.18 mg(11 %)
Iron2.88 mg(19 %)
Zinc1.01 mg(13 %)
Saturated fatty acids3.78 g
Cholesterol22.25 mg

Ingredients

for
4
Ingredients
1 ⅕ Vegetable broth
250 grams potatoes (peeled and cut into chunks)
250 grams Fennel bulb (cleaned and cut into chunks)
1 large Leek (cleaned and cut into large slices)
1 Tbsp parsley (finely chopped)
100 grams Feta (diced)
salt
peppers
2 bay leaves
lemons
How healthy are the main ingredients?
potatoFetaparsleyFennel bulbLeeksalt

Preparation steps

1.

Cook potatoes in broth for about 10 minutes. Add fennel, leek, bay leaves and lemon juice and simmer for about 10 minutes.  

2.

Season with salt and pepper, remove bay leavgves and pour into plates. Serve sprinkled with feta cheese and parsley.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners