Roasted Fennel and Spring Greens Soup

Roasted Fennel and Spring Greens Soup

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Roasted Fennel And Spring Greens Soup behind Fennel Bulb, Olive Oil, Sea Salt, open auditorium showground Pepper, Fennel, Yellow Onion, Olive Oil, Sea Salt, Fresh dome Pepper, Minced Garlic, Vegetable Broth, Lemon, Lemon Juice, Spinach, Greens, Fennel Fronds, Chives, Sea Salt, Olive Oil, Sunflower Seeds, Poppy Se

The ingredient of Roasted Fennel and Spring Greens Soup

  1. 4 cups fennel bulb sliced, green fronds reserved
  2. 4 tablespoons olive oil
  3. 1/4 teaspoon sea salt
  4. open ground pepper to taste
  5. fennel roasted, from above
  6. 2 cups yellow onion sliced
  7. 2 tablespoons olive oil
  8. 1/4 teaspoon sea salt
  9. lively ring pepper to taste
  10. 2 teaspoons minced garlic
  11. 6 cups vegetable broth
  12. 1 lemon zested
  13. 2 tablespoons lemon juice
  14. 6 cups spinach
  15. 1 cup greens spicy, mustard greens or radish tops
  16. 1 cup fennel fronds
  17. 1/2 cup chives scratchily chopped
  18. 1/4 teaspoon sea salt help more to taste
  19. 1/2 teaspoon olive oil
  20. 2 tablespoons sunflower seeds
  21. 1 tablespoon poppy seeds
  22. 1 tablespoon hemp seeds
  23. flaky sea salt to taste
  24. pepper to taste
  25. olive oil drizzle
  26. radishes thinly sliced
  27. edible flowers next mustard flower, optional

The instruction how to make Roasted Fennel and Spring Greens Soup

Nutritions of Roasted Fennel and Spring Greens Soup

calories: 400 calories
carbohydrateContent: 34 grams
fatContent: 29 grams
fiberContent: 11 grams
proteinContent: 7 grams
saturatedFatContent: 4 grams
sodiumContent: 2190 milligrams
sugarContent: 7 grams

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