Roasted Fennel and Broccoli Soup

Roasted Fennel and Broccoli Soup

  Ready in : 45 mins

Roasted Fennel and Broccoli Soup requires around 45 minutes from start to finish. One serving contains 194 calories, 9g of protein, and 10g of fat. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.55 per serving. 1 person found this recipe to be flavorful and satisfying. It is perfect for Autumn. It works well as a hor d'oeuvre. This recipe from Foodista requires lime juice, evaporated milk, coriander, and basil. With a spoonacular score of 79%, this dish is solid.

Ingredients

broccoli

broccoli

3 cups

chicken stock

chicken stock

3 cups

coriander

coriander

0.25 tsp

basil

basil

0.25 tsp

thyme

thyme

0.25 tsp

evaporated milk

evaporated milk

0.33333334 cup

bulb fennel

bulb fennel

1

parsley

parsley

0.25 cup

garlic cloves

garlic cloves

2

lime juice

lime juice

1 tsp

nutmeg

nutmeg

1 pinch

olive oil

olive oil

0.5 cup

onion

onion

0.5

salt and pepper

salt and pepper

4 servings

Cooking in Steps

  1. 1
    Preheat oven to 350.In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper.

    salt and pepper

    salt and pepper

    olive oil

    olive oil

    fennel

    fennel

    bowl
    bowl
    oven
    oven
  2. 2
    Lay out fennel onto parchment lined baking sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes.

    fennel

    fennel

    baking sheet
    baking sheet
    oven
    oven
  3. 3
    Remove from oven, set aside.While fennel is roasting, get a medium sized pot heating on the stove.

    fennel

    fennel

    stove
    stove
    oven
    oven
    pot
    pot
  4. 4
    Add a swish of olive oil and toss in your onions. Cook until they start to soften.

    olive oil

    olive oil

    onion

    onion

  5. 5
    Add in garlic and roasted fennel. Stir and let cook on medium low for a few minutes. Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper. Stir and cook a few more minutes.

    salt and pepper

    salt and pepper

    coriander

    coriander

    broccoli

    broccoli

    fennel

    fennel

    garlic

    garlic

    basil

    basil

    thyme

    thyme

  6. 6
    Pour in your chicken stock and nutmeg. Simmer for about 20-30 minutes or until all vegetables are soft.

    chicken stock

    chicken stock

    vegetable

    vegetable

    nutmeg

    nutmeg

  7. 7
    Pour in evaporated milk and bring to a light boil.

    evaporated milk

    evaporated milk

  8. 8
    Remove pot from heat.

    pot
    pot
  9. 9
    Add your lemon or lime juice and taste for seasoning.

    lime juice

    lime juice

    seasoning

    seasoning

    lemon

    lemon

  10. 10
    Add more salt and pepper if needed.Using an immersion blender puree soup until no longer chunky. If you do not have an immersion blender, puree in a blender in small batches.

    salt and pepper

    salt and pepper

    immersion blender
    immersion blender
    blender
    blender
  11. 11
    Serve with a sprinkle of fresh parsley and drizzle of olive oil.

    fresh parsley

    fresh parsley

    olive oil

    olive oil