Root Vegetable & Fennel Soup For All Seasons

Root Vegetable & Fennel Soup For All Seasons

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Root Vegetable & Fennel Soup For All Seasons With Extra-virgin Olive Oil, Vegan Butter, Leek, Fennel Bulbs, Celery Stalks, Kosher Salt, Garlic Cloves, Carrots, Turnips, Yukon Gold Potatoes, Bay Leaves, Marsala Wine, Vegetable Stock, Kosher Salt, Freshly Ground Pepper, Fennel Fronds, Olive Oil

The ingredient of Root Vegetable & Fennel Soup For All Seasons

  1. 2 tablespoons extra-virgin olive oil
  2. 2 tablespoons vegan butter
  3. 1 leek large, white and light green parts only, cleaned and sliced
  4. 2 fennel bulbs medium-size, fronds attached* See Step 1
  5. 2 celery stalks diced, about 4 ounces
  6. 1/2 teaspoon kosher salt divided
  7. 2 garlic cloves minced
  8. 8 ounces carrots pound, diced
  9. 8 ounces turnips about 2 medium, peeled and diced
  10. 8 ounces yukon gold potatoes peeled and diced
  11. 2 bay leaves
  12. 3 tablespoons marsala wine *, see substitution
  13. 5 cups vegetable stock Edward & Sons Non-Chicku2019n Bouillon
  14. kosher salt
  15. freshly ground pepper
  16. fennel fronds
  17. olive oil

The instruction how to make Root Vegetable & Fennel Soup For All Seasons

Nutritions of Root Vegetable & Fennel Soup For All Seasons

@type: NutritionInformation
@type: 180 calories
@type: 23 grams
@type: 8 grams
@type: 7 grams
@type: 3 grams
@type: 1 grams
@type: 1230 milligrams
@type: 6 grams

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