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
Calories241
Calories from fat109
Calories from saturated fat67
Total Fat12.1 g
Saturated Fat7.4 g
Trans Fat0.6 g
Polyunsaturated Fat0.6 g
Monounsaturated Fat3.0 g
Cholesterol31 mg
Sodium1325 mg
Potassium967 mg
Total Carbohydrate27.0 g
Dietary Fiber6.1 g
Sugars2.4 g
Protein5.9 g
Dietary servings
Per Portion
Vegetables
3.3
Energy sources
Recipe from:
Unique Nutrition & Wellness Guide for Those Who Work in the Service Industry by Laura Benson
