Directions:
- Place onion, potato, parsnip, sweet potato, yam, and fennel cubes into a large saucepan and add water to cover. Bring to a boil and stir in chicken bouillon cubes. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and reserve cooking broth.
- Place vegetables and 1 cup of reserved broth into a blender, cover, and blend until smooth. Pour in cream and add salt to the soup. Pulse several times to combine. If soup is too thick, blend in more broth. Serve in bowls topped with a small dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.17 Kcal (491 kJ) | ||
| Calories from fat | 36.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 6% | |
|---|---|---|---|
| Cholesterol | 14.57mg | 5% | |
| Sodium | 1530.89mg | 64% | |
| Potassium | 474.81mg | 10% | |
| Total Carbs | 18.21g | 6% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 32.68 Kcal (137 kJ) | ||
| Calories from fat | 10.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 6% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 5% | |
| Sodium | 427.03mg | 64% | |
| Potassium | 132.44mg | 10% | |
| Total Carbs | 5.08g | 6% | |
| Sugars | 1.15g | 17% | |
| Dietary Fiber | 0.82g | 12% | |
| Protein | 0.77g | 5% | |
| Vitamin C | 2.9mg | 17% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 5% | |
| Calcium | 20.7mg | 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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