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 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.
Nutrition Facts
Roasted Fennel and Parsnip Soup
Serving Size
 
242 g
Amount per Serving
Calories
90
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
125
mg
5
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
40
mg
4
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

Related recipes

Eggplant Sweet Potato Coconut Curry
Simple Stir Fry
Grilled Pineapple Salsa
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.