Roasted Fennel and Parsnip Soup

Name: Roasted Fennel and Parsnip Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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)

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.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Main Dishes, Soups

Servings servings

Calories 90 kcal

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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