Broccoli Fennel Soup

9 40 289
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Broccoli Fennel Soup
Health Highlights


1 head Broccoli, raw (rough;y chopped)
1 bulb(s) Fennel (roughly chopped)
2 potato medium White potato (peeled and cubed)
1/4 cup Butter, unsalted
4 cup Chicken broth (stock)
1 tbsp, ground Tarragon, dried
1 tbsp Lemon juice
1 tsp Salt
1 tsp Black pepper


In a heavy saucepan melt butter and sweat the fennel. Add broccoli, potatoes, chicken broth and tarragon. Simmer together until vegetables are tender, about 25 minutes. Season with a bit of fresh lemon juice, salt and freshly ground pepper.

Tip: Garnish soup with a dollop of full-fat plain yogurt

Nutrition Facts

Per Portion

Calories 289
Calories from fat 122
Calories from saturated fat 71
Total Fat 13.6 g
Saturated Fat 7.9 g
Trans Fat 0.6 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.7 g
Cholesterol 33 mg
Sodium 728 mg
Potassium 1269 mg
Total Carbohydrate 35 g
Dietary Fiber 5.8 g
Sugars 5.4 g
Protein 9.8 g

Dietary servings

Per Portion

Vegetables 3.3

Energy sources


Meal Type(s)