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Ingredients
US|METRIC
4 SERVINGS
- 50 mL olive oil
- 3 onions (large springs, chopped)
- 250 grams fennel bulb (cored and sliced into thin slices)
- 1 potato (diced)
- 1 lemon rind (finely grated, with its juice)
- 1.8 liters vegetable stock
- pepper
- 1 garlic clove (small, finely chopped)
- 1 lemon rind (finely grated)
- 4 Tbsp. parsley (chopped)
- 16 black olives (pitted and chopped)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1930mg80% |
| Potassium660mg19% |
| Protein3g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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