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Roasted Potato & Fennel Soup

yield: 7 total time: 60 minutes
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Ingredients

  • 2 pounds yukon gold potatoes cut into 1 inch chunks
  • olive oil for drizzling
  • 2 fennel bulbs reserve the fronds, those are the frilly green leaves
  • 1 onion large, peeled and cut into 1/2 inch slices
  • 1 teaspoon salt divided
  • black pepper fresh
  • 2 cups vegetable broth warm
  • 2 cups soy unsweetened warm, or almond milk

Nutrition

  • Calories : 240 calories
  • Carbohydrate : 31 grams
  • Fat : 8 grams
  • Fiber : 10 grams
  • Protein : 14 grams
  • SaturatedFat : 1 grams
  • Sodium : 670 milligrams
  • Sugar : 1 grams
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