Time to prepare: 7 mins to prep
Time to cook: 25 mins to cook
Time to cook: 25 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0.1g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 7.6g
Monounsaturated:3.2g
Polyunsaturated: 0.9g
Trans: 0.5g
Fatty Acids
Total Omega 3: 0.1g
Total Omega 6: 0.3g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 9.1g 37%
Net Carbs: 14
Sodium: 1099.6mg 46%
Potassium: 1266.8
Cholesterol: 30.5
Nutritional Values (g)
Calories: 208 Fat: 12g
Protein: 6g Carbs: 23g
Protein: 6g Carbs: 23g
Recipe Instructions
Ingredients
Butter (Unsalted)
1/4 cup / 56.8 grams
1/4 cup / 56.8 grams
Fennel (Bulb, raw)
5 bulb / 1.2 kg
5 bulb / 1.2 kg
Vegetable Broth (From bouillons. Low sodium)
32 oz / 907 grams
32 oz / 907 grams
Salt (Table)
1 dash / 0.40 grams
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
1 dash / 0.10 grams
Instructions
Step 1
Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.