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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