Roasted Fennel and Parsnip Soup

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Rating: 5
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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.



  1. 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.
  2. 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
Protein 1g 2%
Vitamin A 2%
Vitamin C 10%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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