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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. | 2. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
leek	3		sliced	-	-	-	-
celery	4		sliced	-	-	-	-
white onion	3		peeled halved	-	-	-	-
fennel bulb	1		sliced	-	-	-	-
baking potato	2		peeled cut	-	-	-	-
salt	1	tablespoon		-	-	-	-
black pepper	1 1/2	teaspoons	ground	8.6595	2.2063	0.3585	0.1125
water	8	cups		0.0	0.0	0.0	0.0
vegetable bouillon	2	cubes		31.535999999999998	4.6714	1.2024	1.0001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.