Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 4 servings

Ingredients

  • 1 Fennel
  • 3 Parsnips chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic minced
  • 1 tsp Curry Powder
  • 4 cups Vegetable Broth low sodium, 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.
Estimated Cost Per Serving:
Nutrition Facts
Roasted Fennel and Parsnip Soup
Per
 
242 g
Calories
90
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.5
g
3
%
Carbohydrates
 
9
g
3
%
Fibre
 
2
g
8
%
Sugars
 
3
g
3
%
Protein
 
1
g
2
%
Sodium
 
130
mg
6
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
40
mg
4
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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