• 5 Ratings

This springtime meal starter is a healthy vegetable soup full of sweet sugar snap peas and gently flavored fennel.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan cook garlic in the 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and the water. Bring to boiling; reduce heat. Cook, covered, for 15 to 18 minutes or until potatoes are tender. Cool slightly.

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  • Using a food processor or blender, purée soup in batches until smooth. Return to saucepan. Add slivered fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

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  • Stir in salt and pepper. Top each serving with fennel fronds. If desired, spoon yogurt onto each serving and drizzle with additional olive oil.

Nutrition Facts

102 calories; 3 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 404 mg sodium. 374 mg potassium; 15 g carbohydrates; 3 g fiber; 2 g sugar; 3 g protein; 49 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0