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Spinach Fennel Soup Recipe

Spinach Fennel Soup Recipe

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Ingredients:

Serving

2 lb fennel bulb (sometimes called anise), chopped (about 5 cups)
1 onion, chopped
2 tbsp olive oil
2 cups chicken broth
2 cups water
1 tsp fennel seeds
3/4 lb spinach (about 1 bunch), coarse stems discarded and the leaves washed well and drained

Directions:

In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor purée the soup in batches. The soup may be served hot or chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.16 Kcal (357 kJ)
Calories from fat	31.84 Kcal
		% Daily Value*
Total Fat	3.54g	5%
Sodium	309.51mg	13%
Potassium	777.83mg	17%
Total Carbs	11g	4%
Sugars	0.55g	2%
Dietary Fiber	4.63g	19%
Protein	2.59g	5%
Vitamin C	30.6mg	51%
Iron	2.5mg	14%
Calcium	113.2mg	11%

Amount Per 100 g
Calories	29.23 Kcal (122 kJ)
Calories from fat	10.93 Kcal
		% Daily Value*
Total Fat	1.21g	5%
Sodium	106.22mg	13%
Potassium	266.95mg	17%
Total Carbs	3.78g	4%
Sugars	0.19g	2%
Dietary Fiber	1.59g	19%
Protein	0.89g	5%
Vitamin C	10.5mg	51%
Iron	0.8mg	14%
Calcium	38.9mg	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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