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Carrot, Leek And Fennel Soup

Carrot, Leek And Fennel Soup is built on Extra Virgin Olive Oil, Fennel Bulbs, Leeks, Carrots, and Nonfat Chicken Broth. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1
• 1 lb
• 1 lb
• 6 cup
• 1 cup

Method (preview)

1. 1

   Heat oil in a large saucepan. Add fennel and leeks. Stir over low-medium heat 3

2. 2

   Stir in carrots and broth. Over high heat, bring to a boil and cook 30 seconds.

3. 3

   Reduce heat and simmer 30 minutes or until carrots are quite soft.

4. 4

   Puree soup in a blender and stir in milk. Season to taste with salt and pepper and serve hot in 6 individual bowls.

5. 5

   Cal 106.2

6. 6

   Fat 2.5g

7. 7

   Carb 16.6g

8. 8

   Fib 2.6g

9. 9

   Pro 4.9g

10. 10

    Sod 356mg

11. 11

    CFF 21%