Pureed Winter Vegetable Soup Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
1 medium onion, finely chopped
1 garlic clove, minced
16 oz carrots, sliced (1 bag)
1 small fennel bulb, trimmed and diced
2 (14 1/2 oz) cans low sodium chicken broth
1/4 tsp salt (to taste)
1/4 tsp fresh coarse ground black pepper
1 lb potato, peeled and cut into quarters (3 medium)
3 cups water
1/2 cup half-and-half (optional) or 1/2 cup light cream
dill sprigs (to garnish )

Directions:

Heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally.
Stir in carrots, fennel, broth, salt, pepper and 3 cups of water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
Add potatoes and simmer 20 minutes longer or until all the vegetables are very tender.
Puree in blender, food processor or using an immersion blender.
Return mixture to pan and add half and half, if desired.
Garnish each serving with a dill sprig.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	163.67 Kcal (685 kJ)
Calories from fat	43.1 Kcal
		% Daily Value*
Total Fat	4.79g	7%
Cholesterol	7.46mg	2%
Sodium	225.22mg	9%
Potassium	722.5mg	15%
Total Carbs	28.18g	9%
Sugars	7.54g	30%
Dietary Fiber	6.11g	24%
Protein	3.67g	7%
Vitamin C	12.4mg	21%
Vitamin A	1.5mg	50%
Iron	1.2mg	6%
Calcium	105.7mg	11%

Amount Per 100 g
Calories	45.5 Kcal (190 kJ)
Calories from fat	11.98 Kcal
		% Daily Value*
Total Fat	1.33g	7%
Cholesterol	2.07mg	2%
Sodium	62.61mg	9%
Potassium	200.84mg	15%
Total Carbs	7.83g	9%
Sugars	2.1g	30%
Dietary Fiber	1.7g	24%
Protein	1.02g	7%
Vitamin C	3.4mg	21%
Vitamin A	0.4mg	50%
Iron	0.3mg	6%
Calcium	29.4mg	11%

* 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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