Roasted Fennel and Parsnip Soup
Dec 15, 2015
Roasted Fennel and Parsnip Soup
This thick and rich soup has a fresh flavour with a hint of licorice from the fennel. Roasting the vegetables softens their flavour and adds a unique taste to this elegant soup.
Ingredients
- 1 Fennel
- 3 Parsnips chopped
- 2 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic minced
- 1 tsp Curry Powder
- 4 cups Vegetable Broth divided
- 1 tbsp Fresh Dill chopped
Instructions
- Cut top frawns off fennel and cut bulb in half. Cut out core and slice thinly. In a large bowl toss together fennel, parsnips with oil, garlic and curry powder. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 30 minutes or until tender and golden.
- Scrape vegetable into saucepan and add 3 cups (750 mL) of the broth. Bring to a simmer and simmer for 10 minutes. Using an immersion blender, puree soup slightly. Stir in dill and remaining broth and heat through.
Notes
Recipe developed by Emily Richards
Nutrition
Serving: 242gCalories: 90kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 0.5gSodium: 125mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 8.3mgCalcium: 40mgIron: 1.1mg
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