Lakeland Health Recipes

Ingredients: 
(Makes six servings)

• 1 pound small red potatoes, quartered
• 3 tablespoons olive or canola oil, divided
• 1 clove garlic, minced (½ tsp)
• 1 cup onion, diced
• 1 cup fennel bulb, diced
• 4 cups low sodium chicken or vegetable stock
• Salt and pepper, to taste
  

Directions: 

1. Preheat the oven to 400 °F.
2. Toss the potatoes with salt, pepper, and 2 Tbsp oil. Spread out on a baking sheet and roast in the oven for 30 minutes or until tender.
3. In a stock pot, sauté the onion, garlic, and fennel in 1 Tbsp oil for about 15 minutes, or until the onions are see-through.
4. Add the roasted potatoes to the stock pot along with the stock and bring to a boil. Reduce heat to a simmer and cook for 1 hour.
5. Blend the soup, serve, and enjoy!

Nutrition Facts:

PER SERVING 275 cal., 12 g. fat (2 g. sat. fat), 30 g. carb., 572 mg sodium, 6 g. fiber, 12 g. sugars, 13 g. protein