| 9 | 40 | 289 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 1 head | Broccoli, raw (rough;y chopped) |
| 1 bulb(s) | Fennel (roughly chopped) |
| 2 potato medium | White potato (peeled and cubed) |
| 1/4 cup | Butter, unsalted |
| 4 cup | Chicken broth (stock) |
| 1 tbsp, ground | Tarragon, dried |
| 1 tbsp | Lemon juice |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
In a heavy saucepan melt butter and sweat the fennel. Add broccoli, potatoes, chicken broth and tarragon. Simmer together until vegetables are tender, about 25 minutes. Season with a bit of fresh lemon juice, salt and freshly ground pepper.
Tip: Garnish soup with a dollop of full-fat plain yogurt
| Vegetables | 3.3 |
