Roasted Fennel and Parsnip Soup

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Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

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.

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

Amount Per Serving (242g)

Calories 90 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 0.5g 3%

Cholesterol 0mg 0%

Sodium 125mg 5%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 3g