Thyme-Scented Fennel and Leek Soup Recipe | Yummly

Thyme-Scented Fennel and Leek Soup

FOOD52
16Ingredients
80Minutes
460Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 2 leeks (medium, white parts only, thinly sliced and thoroughly rinsed)
  • 1 stalk celery (sliced)
  • 3 teaspoons fresh thyme leaves (divided, 2 for the soup, 1 for the croutons)
  • 2 bulbs fennel (coarsely chopped, stalks and fronds reserved for the stock)
  • 5 cups stock (Use the recipe below for the best result.)
  • 1/2 cup pepitas (pumpkin seeds)
  • salt
  • bread cubes (Large handful of small fresh, about a cup or more)
  • olive oil (More, about a tablespoon for making the croutons)
  • 1/2 teaspoon fennel seeds (freshly ground, measure before grinding)
  • 2 leeks (medium, you're putting in the soup, thoroughly cleaned and coarsely chopped)
  • 2 fennel bulbs (you're putting in the soup, coarsely chopped)
  • 1 celery stalk
  • 1 handful fennel seeds (about 3 tablespoons)
  • 1 handful parsley sprigs (. If all you have are stems, that's fine.)
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    NutritionView More

    460Calories
    Sodium34% DV810mg
    Fat34% DV22g
    Protein41% DV21g
    Carbs17% DV50g
    Fiber52% DV13g
    Calories460Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium810mg34%
    Potassium1440mg41%
    Protein21g41%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber13g52%
    Sugars10g20%
    Vitamin A45%
    Vitamin C70%
    Calcium35%
    Iron50%

    * 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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