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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 2 leeks (medium, white parts only, thinly sliced and thoroughly rinsed)
- 1 stalk celery (sliced)
- 3 tsp. 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 tsp. 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
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium810mg34% |
| Potassium1440mg41% |
| Protein21g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber13g52% |
| Sugars10g |
| 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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