High-Fiber Recipes: Leek and Fennel Soup

To contact us Click HERE
2 tablespoons olive oil3 large leeks, cleaned and thinly sliced4 large stalks celery, thinly sliced3 large white onions, peeled and halved1 large fennel bulb, thinly sliced2 large baking potatoes, peeled and cut into 1/2-inch cubes1 tablespoon salt1 1/2 teaspoons ground black pepper8 cups water2 cubes vegetable bouillonIn 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. Amount Per Serving  Calories: 117 | Total Fat: 3.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 117

Total Fat: 3.1gCholesterol: 0mgSodium: 763mgTotal Carbs: 21.3g    Dietary Fiber: 4.2gProtein: 2.7g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here