Directions:
- Heat oil in soup pot. Add fennel and leaks and cook 15 minutes, stirring often.
- Add 2 cups vegetable broth, cover and simmer 20 minutes. Let cool slightly. Puree in batches in food processor or blender.
- Add spinach to blender with some of the fennel-leak mixture and process until smooth. Return mixture to the soup pot.
- Stir in remaining 4 cups of broth, plus salt, pepper and cumin/celery salt. Taste to adjust seasonings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.49 Kcal (1212 kJ) | ||
| Calories from fat | 107.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12g | 18% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1327.24mg | 55% | |
| Potassium | 878.15mg | 19% | |
| Total Carbs | 41.74g | 14% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 6.36g | 25% | |
| Protein | 7.14g | 14% | |
| Vitamin C | 23.4mg | 39% | |
| Iron | 4.8mg | 27% | |
| Calcium | 118.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 71.83 Kcal (301 kJ) | ||
| Calories from fat | 26.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 18% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 1% | |
| Sodium | 329.31mg | 55% | |
| Potassium | 217.89mg | 19% | |
| Total Carbs | 10.36g | 14% | |
| Sugars | 1.81g | 29% | |
| Dietary Fiber | 1.58g | 25% | |
| Protein | 1.77g | 14% | |
| Vitamin C | 5.8mg | 39% | |
| Iron | 1.2mg | 27% | |
| Calcium | 29.4mg | 12% | |
* 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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