Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/corn-and-fennel-soup/

Corn and Fennel Soup

Recipe developed by Chef Leslie Cairns, photo credit photollurg2/depositphotos.com

Corn and Fennel Soup

This soup freezes well, so freeze it in individual servings so you have it handy. Fennel is a higher potassium vegetable but pairing it with an acceptable potassium vegetable like corn is a great way to safely include it into your diet!

Ingredients

 

  • 2 tbsp vegetable oil
  • 1 kg frozen corn
  • 2 onions/leeks chopped
  • 1 celery stalk chopped
  • 6 cloves garlic
  • 2 cups chopped fennel
  • black pepper to taste
  • tarragon to taste
  • 2 liters cold water

Directions

Sauté shrimp shells in oil until the shells turn pink.
Add onion, celery, garlic, fennel, & corn and sauté until the onions become translucent and the flavour begins to develop.
Add the liquid and bring to a boil.
Let simmer for at least 30 minutes.
Process soup in a blender and strain to remove excess fibers.
Adjust seasonings with freshly ground black pepper and tarragon.

Nutrient Analysis

  • Calories: 1344 KCal
  • Protein: 36 g
  • Carbohydrates: 264 g
  • Fibre: 31 g
  • Total Fat: 36 g
  • Sodium: 192 mg
  • Phosphorus: 912 mg
  • Potassium: 3576 mg

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