4 Serves
85 Mins
In a large pot, melt the butter over low heat. Add the chopped onion and garlic, sautéing until softened and translucent.
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Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
715 mg / 4,700 mgSodium
531 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Add the sliced fennel bulb to the pot and cook, stirring occasionally, until the fennel begins to soften.
Stir in the orange zest and pour in the stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until all vegetables are tender.
Transfer the soup to a blender and process until completely smooth. Transfer to a container and refrigerate until thoroughly chilled.
Once the soup is cold, stir in the yogurt until well combined and serve.
3
g36
g14
g
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