Directions:
- Preheat oven to 325F while peeling garlic cloves.
- Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
- In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
- Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
- Remove bay leaves and discard.
- Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
- Season with salt and pepper to taste.
- Divide among 4 bowls and top each with a tablespoon of yogurt.
- Garnish with a bit of chopped fennel leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.93 Kcal (1494 kJ) | ||
| Calories from fat | 122.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 21% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 159.84mg | 7% | |
| Potassium | 1416.4mg | 30% | |
| Total Carbs | 49.31g | 16% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 6.02g | 24% | |
| Protein | 14.21g | 28% | |
| Vitamin C | 30.4mg | 51% | |
| Iron | 3.6mg | 20% | |
| Calcium | 148mg | 15% | |
| Amount Per 100 g | |||
| Calories | 59.93 Kcal (251 kJ) | ||
| Calories from fat | 20.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 21% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 26.84mg | 7% | |
| Potassium | 237.84mg | 30% | |
| Total Carbs | 8.28g | 16% | |
| Sugars | 0.77g | 18% | |
| Dietary Fiber | 1.01g | 24% | |
| Protein | 2.39g | 28% | |
| Vitamin C | 5.1mg | 51% | |
| Iron | 0.6mg | 20% | |
| Calcium | 24.8mg | 15% | |
* 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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