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
