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🍲 Fennel Potato Soup

199 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• onions, yellow 1 pc.
• fennel 2 pc.
• carrots 3 pc.
• oil 2 tbsp
• bay leaves, dried 1 pc.
• vegetable broth 1 L
• white beans in a can 300 g
• salt pinch
• pepper, black ground pinch
• nutmeg, ground pinch

Instructions

1. 1. Peel and dice the potatoes. Halve the onion, peel it, and cut it into coarse cubes. Wash the fennel, set aside the greens, halve the bulb, and slice it thinly. Peel the carrots, cut them lengthwise, and chop into pieces.
2. 2. Heat the oil in a pot over high heat and sauté the vegetables for about 3 minutes. Add a bay leaf and deglaze with broth. Cover the pot and let it simmer on medium heat for about 15 minutes.
3. 3. Drain the beans in a sieve. Finely chop the fennel greens.
4. 4. Add the beans to the soup and cook for about 5 more minutes. Season with salt, pepper, and nutmeg, then serve the potato-fennel soup garnished with the chopped fennel greens. Enjoy!

Nutrition per serving

• kcal: 199
• Protein: 7 g · Fett/Fat: 7 g · Carbs: 30 g