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Roasted Potato & Fennel Soup

yield: 7 total time: 60 minutes

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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