Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
  • 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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Recipe Summary

prep:
30 mins
cook:
19 mins
total:
49 mins
Servings:
8
Yield:
Makes 8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 3g; carbohydrates 15g; mono fat 2g; insoluble fiber 3g; sugars 2g; protein 3g; vitamin a 48.6IU; vitamin c 16.5mg; thiamin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 20.2mcg; sodium 404mg; potassium 374mg; calcium 40.4mg; iron 0.9mg.
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