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
