Celery Fennel Soup Recipe

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Ingredients:

Serving

1 large baking potato, peeled and cubed
4 cups vegetable broth
1/2 cup white wine
1 head celery, chopped ( include the leaves)
1 fennel bulb, trimmed, and very thinly sliced (reserve 2 tbsp of feathery top)
1 small onion, chopped
3 tbsp olive oil
1/4 tsp pepper
salt , as needed, to taste

Directions:

In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
Mash potatoes right in the broth mixture in the saucepan with a masher.
Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
Chop reserved fennel tops and use to garnish each serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.88 Kcal (858 kJ)
Calories from fat	92.55 Kcal
		% Daily Value*
Total Fat	10.28g	16%
Cholesterol	1.64mg	1%
Sodium	874.88mg	36%
Potassium	478.88mg	10%
Total Carbs	22.79g	8%
Sugars	4.16g	17%
Dietary Fiber	3.28g	13%
Protein	3.9g	8%
Vitamin C	9.1mg	15%
Iron	2mg	11%
Calcium	51.2mg	5%

Amount Per 100 g
Calories	81.3 Kcal (340 kJ)
Calories from fat	36.72 Kcal
		% Daily Value*
Total Fat	4.08g	16%
Cholesterol	0.65mg	1%
Sodium	347.16mg	36%
Potassium	190.02mg	10%
Total Carbs	9.04g	8%
Sugars	1.65g	17%
Dietary Fiber	1.3g	13%
Protein	1.55g	8%
Vitamin C	3.6mg	15%
Iron	0.8mg	11%
Calcium	20.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.3

Points
5

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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