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Fennel Soup with Watercress and Chickpeas
Homemade fennel soup recipe that features of savory blend of fresh fennel, watercress, and chickpeas.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Course:
Soup
Cuisine:
American
Servings:
4
people
Calories:
178
kcal
Author:
Dan from Platter Talk
Ingredients
4
cups
chicken broth
1
fennel bulb
washed and coarsely diced
1
cups
chopped celery
1
tablespoon
olive oil
splash of white wine
juice from 1 lemon
1
teaspoon
ground cumin
pinch
crushed red peppers
fresh ground peppercorn to taste
1 15
oz
can low sodium chickpeas
1
bunch of watercress
washed and stems removed
Instructions
Using large sauce pan or stock pot, heat olive oil or medium high heat.
Add fennel and celery, stir and sautée until soft but not brown.
Add wine to deglaze pot.
Add broth and lemon juice, bring to a simmer then cover and reduce heat.
Allow to cook 1-2 hours.
Use immersion blender to blend to desired consistency. Add 1/2 can of chickpeas and blend. Add remaining chickpeas and keep whole.
Add cumin, fresh ground peppercorn and crushed red pepper to taste.
Ladle hot soup into soup bowls, add watercress immediately.
Serve while hot, preferably into pre-heated soup bowls.
Notes
Vegetable broth may be substituted for the chicken broth to provide a completely vegetarian soup.
Nutrition
Calories:
178
kcal
|
Carbohydrates:
22
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
1228
mg
|
Potassium:
678
mg
|
Fiber:
7
g
|
Sugar:
1
g
|
Vitamin A:
209
IU
|
Vitamin C:
24
mg
|
Calcium:
97
mg
|
Iron:
3
mg