Directions:
- In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
- Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.25 Kcal (298 kJ) | ||
| Calories from fat | 25.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 4% | |
|---|---|---|---|
| Sodium | 741.29mg | 31% | |
| Potassium | 281.93mg | 6% | |
| Total Carbs | 10.41g | 3% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 0.8mg | 4% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 22.6 Kcal (95 kJ) | ||
| Calories from fat | 8.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 4% | |
|---|---|---|---|
| Sodium | 235.15mg | 31% | |
| Potassium | 89.43mg | 6% | |
| Total Carbs | 3.3g | 3% | |
| Sugars | 1.07g | 14% | |
| Dietary Fiber | 0.87g | 11% | |
| Protein | 0.48g | 3% | |
| Vitamin C | 3.1mg | 17% | |
| Iron | 0.3mg | 4% | |
| Calcium | 21.8mg | 7% | |
* 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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