Directions:
- Slice the fennel into medium-size pieces.
- Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
- Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.35 Kcal (701 kJ) | ||
| Calories from fat | 57.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 10% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 411.62mg | 17% | |
| Potassium | 868mg | 18% | |
| Total Carbs | 24.57g | 8% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.2mg | 34% | |
| Calcium | 126.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 35 Kcal (147 kJ) | ||
| Calories from fat | 12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 10% | |
|---|---|---|---|
| Cholesterol | 1.6mg | 3% | |
| Sodium | 86.09mg | 17% | |
| Potassium | 181.55mg | 18% | |
| Total Carbs | 5.14g | 8% | |
| Sugars | 1.36g | 26% | |
| Dietary Fiber | 1.38g | 26% | |
| Protein | 0.56g | 5% | |
| Vitamin C | 5.2mg | 41% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.3mg | 34% | |
| Calcium | 26.4mg | 13% | |
* 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.
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