mushroom fennel soup
User Reviews
5.0
6 reviews
Excellent
mushroom fennel soup
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An easy, tasty and comforting soup perfect for a cold day.
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Ingredients
- 2 tablespoon oil
- 8 oz fennel 250g
- 6 ½ oz mushrooms 190g
- 1 ¼ cups stock 300ml
- 3 tablespoon coconut milk
- 1 dash cayenne to top
Instructions
- Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat.
- Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel starts to soften. Add the mushrooms and cook another 5 minutes until mushrooms are soft. Add the stock, bring to a simmer, cover and simmer around 10 minutes.
- Remove from the heat, blend then add the coconut milk and mix through. Serve with a dash of cayenne on top.
Notes
- I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
15g
(75%)
Sodium
654mg
(27%)
Potassium
811mg
(23%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
465IU
(9%)
Vitamin C
15.5mg
(17%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 15g | 75% |
| Sodium | 654mg | 27% |
| Potassium | 811mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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